For a better user experience based on the region you shop in, please allow InSeasonezine.com to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Cornbread, Sausage & Spinach Stuffing

Cornbread, Sausage & Spinach StuffingdownloadEmail This Post
Cornbread, Sausage & Spinach Stuffing

Prep: 30 minutes
Bake: 45 minutes • Serves: 12

Nonstick cooking spray
1 pound Italian sausage or sausage links, casing removed and crumbled
4 tablespoons unsalted butter
2 medium celery ribs, finely chopped
2 medium onions, finely chopped
3 garlic cloves, minced
10cups cubed cornbread, toasted (1-inch cubes)
1 bag (5- to 6-ounces) baby spinach
1-1/2tablespoons chopped fresh thyme
1-1/2tablespoons chopped fresh sage
1-1/2teaspoons salt
3/4teaspoon McCormick® ground black pepper
2 large eggs, beaten
3 cups chicken broth

1.Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray.

2.In large skillet, cook sausage over medium-high heat 8 minutes or until browned, stirring occasionally; with slotted spoon, transfer to bowl.

3.In same skillet with drippings, melt butter over medium-high heat; add celery and onions. Cook vegetables 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute.

4.In large bowl, toss bread, cooked sausage, spinach, hot vegetable mixture, thyme, sage, salt and pepper until spinach starts to wilt. Add eggs and broth; toss until combined. Transfer to prepared dish; cover tightly with aluminum foil.

5.Bake stuffing 30 minutes; uncover and bake 15 minutes longer or until top is lightly browned.


Approximate nutritional values per serving: 

xx Calories, xxg Fat (xg Saturated), xxmg Cholesterol,
xmg Sodium, xg Carbohydrates, xg Fiber, xg Protein

Chef Tip:
To toast cornbread: Spread cornbread on rimmed baking pan; bake at 450° 12 minutes or until toasted, stirring once.

Dietitian’s Dish Tip(s):
> For optimal food safety, cook stuffing as a side dish. The egg ingredient and juices absorbed from the turkey may not reach a safe internal temperature when cooking “inside the bird.”