• 8 Ratings

This corn bread stuffing recipe gets a savory spin thanks to pork sausage and a spoonful of crushed fennel. To make this corn bread sausage stuffing recipe even easier, start with store-bought corn muffins.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Spread cornbread in a 15x10x1-inch baking pan. Bake, uncovered, for 10 minutes, stirring once. Cool on a wire rack.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake, uncovered, 45 minutes or until top is browned and heated through.

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

166 calories; 9 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 1 g monounsaturated fat; 26 mg cholesterol; 499 mg sodium. 124 mg potassium; 16 g carbohydrates; 1 g fiber; 5 g sugar; 5 g protein; 0 g trans fatty acid; 1118 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 1 mg iron;

Reviews

8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1