Prep: 30 minutes
Bake: 45 minutes • Serves: 12
1 pound Market 32 Italian sausage or sausage links, casing removed and crumbled
4 tablespoons PICS unsalted butter
2 medium celery ribs, finely chopped
2 medium yellow onions, finely chopped
3 garlic cloves, minced
10 cups cubed cornbread, toasted (1-inch cubes)
1 bag (5 to 6 ounces) Full Circle baby spinach
1-1/2 tablespoons chopped fresh sage
1-1/2 tablespoons chopped fresh thyme
1-1/2 teaspoons PICS salt
3/4 teaspoon PICS ground black pepper
2 PICS large eggs, beaten
3 cups PICS 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; transfer to bowl.
3. In same skillet with drippings, melt butter over medium-high heat. Add celery and onions; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute.
4. In large bowl, toss cornbread, sausage, spinach, hot vegetable mixture, sage, thyme, salt and pepper until spinach starts to wilt. Add eggs and broth; toss until combined. Spread in prepared dish; cover tightly with aluminum foil.
5. Bake stuffing 30 minutes; uncover and bake 15 minutes longer or until top is lightly browned. Makes about 15 cups.
Approximate nutritional values per serving (1-1/4 cups):
400 Calories, 23g Fat, 7g Saturated Fat, 107mg Cholesterol, 852mg Sodium,
39g Carbohydrates, 1g Fiber, 18g Sugars, 16g Added Sugars, 11g Protein
To toast cornbread: Spread cornbread on a rimmed baking pan; bake at 450° for 12 minutes or until toasted, stirring once.