Cranberry Cornmeal Dressing

• 3 cups reduced-sodium chicken broth, divided
• 1/2 cup yellow cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 pound Italian turkey sausage links, casings removed
• 1 large onion, diced
• 1 large fennel bulb, diced (about 1 cup)
• 1 garlic clove, minced
• 1 large egg yolk, beaten
• 4 cups soft French or Italian bread crumbs
• 3/4 cup dried cranberries
• 2 tablespoons minced fresh parsley
• 1 tablespoon balsamic vinegar
• 1 teaspoon minced fresh sage
• 1 teaspoon minced fresh savory
• 1/4 teaspoon ground nutmeg

1. In a small bowl, whisk 1 cup broth, cornmeal, salt and pepper until smooth. In a large saucepan, bring remaining broth to a boil. Add cornmeal mixture, stirring constantly. Return to a boil; cook and stir for 3 minutes or until thickened. Remove from the heat; set aside.
2. Crumble sausage into a
3. ; add onion and fennel. Cook over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in egg yolk and cornmeal mixture. Add bread crumbs, cranberries, parsley, vinegar, sage, savory and nutmeg.
4. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350u0b0 for 40-45 minutes or until a thermometer reads 160u0b0.

chicken broth, yellow cornmeal, salt, white pepper, sausage, onion, fennel bulb, garlic, egg yolk, bread crumbs, cranberries, parsley, balsamic vinegar, fresh sage, fresh savory, ground nutmeg

Taken from www.tasteofhome.com/recipes/cranberry-cornmeal-dressing/ (may not work)