Corn Bread Stuffing with Sausage

Corn Bread Stuffing with Sausage Enlarge Image
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6 users rated this recipe an average rating of 4.0
Makes:
11 servings
Serving Size:
1/2 cup
Yields:
5 1/2 cups
Prep:
25 mins
Bake:
45 mins 325°F
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Corn Bread Stuffing with Sausage

Ingredients
8
corn bread muffins, broken into large pieces (about 4 cups)
8
ounces bulk pork sausage
1
medium onion, cut into wedges
4
cups fresh spinach
1
teaspoon fennel seeds, crushed
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1
cups turkey or chicken broth

Directions

  1. 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.
  2. 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.
  3. Bake, uncovered, 45 minutes or until top is browned and heated through.

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
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