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

Gallery

Recipe Summary

prep:
25 mins
bake:
45 mins
total:
1 hr 10 mins
Servings:
11
Yield:
5 1/2 cups
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
  • 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.

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; fat 9g; cholesterol 26mg; saturated fat 3g; carbohydrates 16g; mono fat 1g; poly fat 2g; insoluble fiber 1g; sugars 5g; protein 5g; vitamin a 1117.6IU; vitamin c 4.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 48.4mcg; vitamin b12 0.1mcg; sodium 499mg; potassium 124mg; calcium 101mg; iron 1.3mg.
Advertisement