Cornbread Stuffing with Sausage Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 - cornbread muffins, broken into large pieces (about 4 cups)
  • 8 ounces - bulk pork sausage
  • 1 - medium onion, cut into wedges
  • 4 cups - fresh spinach
  • 1 teaspoons - fennel seeds, crushed
  • 1/2 teaspoons - salt
  • 1/4 teaspoons - ground black pepper
  • 1 1/3 cups - turkey or chicken broth
  • Directions:

    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.
    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 (1 to 1 & 1/3 cups) to moisten, tossing lightly to combine. Spoon into a 2-quart lightly-greased round baking dish or casserole.
    Bake, uncovered, 45 minutes or until top is browned and heated through.

    Brief Description

    Cornbread with spinach, sausage, and onion for a terrific stuffing.

    Main Ingredient:


    Category:  Side dishes

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 45 min


    Better Homes and Gardens

    Posted By:


    Posted On:

    November 3, 2012

    Print Recipe

    Speak Your Mind