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Nutrition Facts
Serving Size 149 g
(Approx. 6 Servings)
Amount Per Serving
Calories 450 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 1920 mg 80%
Total Carbohydrate 28 g 9%
Dietary Fiber 1 g 4%
Sugars 10 g
Protein 14 g
Vitamin A 2% Iron 15%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Turkey Cranberry Cornbread Corn Dogs

Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
6  People


Recipe makes 6 Servings

8 cup(s) vegetable oil
1/2 cup(s) cornmeal
1/2 cup(s) all purpose flour
1/2 cup(s) corn flour
1 Tbsp baking powder
1 Tsp baking soda
1/4 cup(s) sugar
1 1/2 Tsp salt
1/2 Tsp black pepper
1/2 Tsp rubbed sage
1 Tbsp buttermilk powder
2 eggs
1 cup(s) milk
1 turkey cranberry sausage ring
6 long skewers
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Heat oil in fryer or heavy bottomed deep pot over medium heat until it reaches 350°F. While this is heating prep the rest of your ingredients.
Sift together in a medium bowl the cornmeal, flour, corn flour, baking powder, baking soda, sugar, salt, black pepper, sage, and buttermilk powder. Stir to combine.
In a separate bowl whisk together the eggs and milk until well blended. Stir milk into dry ingredients and mix until it is lump free and smooth. Set aside to rest for 5 minutes.
Slice sausage into 6 equal pieces. Put each piece on a skewer, making sure to push the skewer at least halfway into the cut edge of the sausage.
Dip 1 to 2 sausage pieces into the batter mixture and then slowly put into the hot oil. Let them cook for 2 to 3 minutes until they are golden brown on the outside. Rotating them in the oil during cooking will allow more even browning. Remove and place on a paper towel to drain. Repeat with remaining sausages. Serve with mustard or turkey gravy.


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