Corn Bread Stuffing with Sausage
- Preheat oven to 325 degrees F. Spread cornbread in a 15x10x1-inch baking pan. Bake, uncovered, for 10 minutes, stirring once. Cool on a wire rack.
- In a large skillet cook sausage until brown. Drain fat, reserving 1 Tbsp. of drippings. Set sausage aside. In the same skillet cook onion in reserved drippings for 3 to 5 minutes or until starting to brown. Stir in spinach, fennel, salt, and pepper. In a large bowl combine cornbread pieces, sausage, and spinach mixture. Drizzle with broth to moisten, tossing lightly to combine. Spoon into a 2-quart round baking dish or casserole.
- Bake, uncovered, 45 minutes or until top is browned and heated through.
From the Test Kitchen
To Make Ahead
If making your own corn bread muffins, prepare and bake a favorite recipe. Place cooled muffins in a resealable plastic freezer bag; seal. Store at room temperature for up to 3 days or freeze for up to 1 month.
Nutrition Facts (Corn Bread Stuffing with Sausage)
- Per serving:
- 166 kcal cal.,
- 9 g fat
- (3 g sat. fat,
- 2 g polyunsaturated fat,
- 1 g monounsatured fat),
- 26 mg chol.,
- 499 mg sodium,
- 16 g carb.,
- 1 g fiber,
- 5 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet