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Cornbread and Dried Fruit Dressing

Cornbread and Dried Fruit Dressing

This colorful dressing has layers of flavor that allow for a delicious side dish on its own as well as blend well in the Turkey Roulade entrée.

Ingredients

Instructions

  1. Heat oven to 350 degrees F (175 degrees C). Place cornbread cubes in large bowl and set aside.
  2. In small nonstick skillet, cook sausage over medium to high heat, crumbling and stirring until brown and cooked through. Drain well and set aside.
  3. In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently.
  4. Add garlic and cook for 1 minute longer, but don't allow garlic to brown.
  5. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup (60 mL) broth. Bring to a boil. Reduce heat and simmer for 3 minutes.
  6. Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.)
  7. Whisk together egg and remaining 3/4 cup (175 mL) broth and pour over cornbread mixture, tossing well.
  8. Spray 2-quart (2.25 L) baking dish with canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups (375 mL) of dressing to baking dish. Cover dish with foil and set aside.
  9. After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven. After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155 degrees F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.


Yield: 6 cups (1.5 L); enough for Turkey Roulade and 8 side dish servings

serving size 1/2 cup (125 mL)

Nutritional Analysis Per Serving: Calories 250 Total Fat 11 g Saturated Fat 1.5 g Cholesterol 60 mg Carbohydrates 32 g Fiber 3 g Sugars 9 g Protein 6 g Sodium 550 mg Potassium 88 mg

Recipe and photo credit: CanolaInfo.org.


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