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- 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 - 1 1/3 cups turkey or chicken broth
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.
- Servings Per Recipe 11,
- cal. (kcal) 166,
- Fat, total (g) 9,
- chol. (mg) 26,
- sat. fat (g) 3,
- carb. (g) 16,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 5,
- pro. (g) 5,
- vit. A (IU) 1118,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 499,
- Potassium (mg) 124,
- calcium (mg) 101,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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