“This recipe is a result of many years of experimentation to come up with a dressing that my whole family loves. It is a wonderful complement to the requisite holiday turkey, but is equally delicious when served with a smoked pork loin or leg of lamb.” - by C. Portteus
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Whisk chicken stock, egg yolk, cornmeal, kosher salt, and white pepper together in a saucepan. Bring to a low boil; cook and stir until cornmeal absorbs all the chicken stock, about 8 minutes. Remove polenta from heat and cool.
- Preheat oven to 325 degrees F (165 degrees C). Spray a casserole dish with cooking spray.
- Cook and stir sausage, onion, fennel, and garlic in a large nonstick skillet over medium heat until sausage is fully cooked and vegetables are tender, about 15 minutes. Stir sausage mixture into polenta until fully incorporated. Add bread cubes, pears, parsley, balsamic vinegar, sage, summer savory, and nutmeg; stir to combine. Transfer polenta mixture to the prepared casserole dish; cover with an oven-proof lid or aluminum foil.
- Bake in the preheated oven until polenta dressing is cooked through and slightly browned on top, 30 to 35 minutes.
Nutrition
Amount Per Serving (10 total)
- Calories
- 187 cal
- 9%
- Fat
- 8.6 g
- 13%
- Carbs
- 22.2 g
- 7%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"My family enjoyed this dressing. I wanted to try something a little different from what we usually make and came across this recipe. I had a bag of polenta in the pantry that I needed to use and this ..." See moresounded good. I did have to change it a little bit. I didn't have any fresh summer savory so I subbed dried savory, I also was out of white pepper so I just used some fresh ground black pepper. I used a pound of sausage just because I didn't want the leftovers. Everyone really liked it and the only complaint was that the dried pears were to sweet, so I would probably use fresh next time. Loved the nutmeg! Thanks!"
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