Corn Bread Stuffing with Sausage

Recipe submitted by: Amy Pickett
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Use corn bread mix to make muffins that take this sausage, fennel, and spinach stuffing over the top

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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 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.

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