Ingredients
3 cups reduced-sodium chicken broth, divided1/2 cup yellow cornmeal1/2 teaspoon salt1/2 teaspoon white pepper1/2 pound Italian turkey sausage links, casings removed1 large onion, diced1 large fennel bulb, diced (about 1 cup)1 garlic clove, minced1 large egg yolk, beaten4 cups soft French or Italian bread crumbs3/4 cup dried cranberries2 tablespoons minced fresh parsley1 tablespoon balsamic vinegar1 teaspoon minced fresh sage1 teaspoon minced fresh savory1/4 teaspoon ground nutmeg
Preparation
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.
Crumble sausage into a large nonstick skillet; 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.
Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°.
