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.

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
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