Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I made this for the first time tonight with pork chops and had to share the recipe. It comes from A Taste Of Home magazine.

Ingredients Nutrition


  1. In a small bowl, mix 1 cup of the chicken broth, cornmeal, salt and pepper until smooth.
  2. In a large saucepan, bring remaining broth to a boil. Add cormeal mixture, stirring constantly.
  3. Return to a boil and cook for 3 minutes until thickened, stirring constantly.
  4. Remove from heat.
  5. In a large non-stick skillet, crumble sausage, add onion, fennel, and garlic. Cook over medium heat until sausage is no longer pink. Drain.
  6. Stir in egg yolk and cornmeal mixture. Add breadcrumbs, cranberries, parsley, vinegar, sage, savory, and nutmeg.
  7. Coat a 1-1/2 quart baking dish with non-stick cooking spray. Transfer dressing mixture into dish.
  8. Cover and bake at 350 degrees for 40-45 minutes or until heated through.