Corn Bread Stuffing with Sausage

By courtneyepowell

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 - 1 1/3 cups turkey or chicken broth

Preparation

Step 1

1. Preheat oven to 325 degrees F. Spread cornbread in a 15×10×1-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.