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Baking , Deep-Frying , Flavored Oils , Fondue , Grilling , Salads , Saute & Stir-Fry , Home Spa , Introduction to Canola Oil

    

Cornbread and Dried Fruit Dressing

Source: Cheryl Forberg, R.D., Category: Dinner & Main Course, Heart-Smart, Side Dish

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

 

Ingredients:

  • 4 cups cornbread cubes, dried 1 L
  • 4 oz lean Italian turkey sausage, casing removed 125 g
  • 1 Tbsp canola oil 15 mL
  • 1 cup chopped yellow or white onions 250 mL
  • 1/4 cup chopped celery 60 mL
  • 1/4 cup chopped carrot 60 mL
  • 1 small garlic clove, crushed
  • 4 each dried apricots and pitted dried plums, coarsely chopped
  • 1/2 tsp dried thyme 2 mL
  • 3/4 tsp dried sage 4 mL
  • 1/4 tsp dried marjoram 1 mL
  • 1 cup fat-free, low-sodium chicken broth 250 mL
  • 1/4 cup minced fresh parsley 60 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp ground black pepper 1 mL
  • Canola oil cooking spray
  • 1 egg, lightly beaten

Instructions:

1. Preheat oven to 350 °F (175 °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. Add garlic and cook for 1 minute longer, but don’t allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup (60 mL) broth. Bring to a boil. Reduce heat and simmer 3 minutes. 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.)

4. Whisk together egg and remaining 3/4 cup (175 mL) broth and pour over cornbread mixture, tossing well. 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.

5. 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 °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 100
Total Fat 3.5 g
Saturated Fat 1 g
Cholesterol 30 mg
Sodium 310 mg
Carbohydrates 12 g
Fibre 1 g
Protein 3 g




 

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