Fennel sausage cornbread stuffing
1 fennel bulb
2 tablespoons butter
14 ounces sweet Italian fennel sausage
One 12-ounce bag cornbread stuffing
1 1/2 cup red grapes, halved
Slice and sauté until tender the white parts of the leeks and fennel bulb in the butter.
Add the loose sweet Italian fennel sausage meat and sauté until browned and cooked through.
Stir in the cornbread stuffing and the red grapes. Proceed with baking the stuffing according to package directions.
Per serving: 360 calories; 130 calories from fat (37 percent of total calories); 15 g fat (5 g saturated; 0 g trans fats); 35 mg chol.; 44 g carb.; 13 g protein; 6 g fiber; 1,190 mg sodium.
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