Corn Bread Stuffing with Sausage


1-Preheat stove to 325 degrees F. Spread cornbread in a 15x10x1-inch preparing container. Prepare, revealed, for 10 minutes, mixing once. Cool on a wire rack.

2-In a vast skillet cook frankfurter until dark colored. Deplete fat, holding 1 Tbsp. of drippings. Put wiener aside. In a similar skillet cook onion in saved drippings for 3 to 5 minutes or until beginning to dark colored. Mix in spinach, fennel, salt, and pepper. In an expansive bowl consolidate cornbread pieces, frankfurter, and spinach blend. Sprinkle with soup to dampen, hurling daintily to consolidate. Spoon into a 2-quart round heating dish or goulash.

3-Prepare, revealed, 45 minutes or until the point when top is cooked and warmed through.


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