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1
Preheat the oven to 350 degrees F. Lightly mist an 8-inch square baking dish with cooking spray.
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2
Heat the oil in a large nonstick skillet over medium heat; add the onion, garlic and sausage.
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3
Cook, breaking up the sausage with a spoon, until the onion is tender, about 10 minutes.
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4
Add the celery and fennel; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes.
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5
Transfer the mixture to a large bowl.
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6
Toss the vegetable mixture with the pear, herbs, reserved fennel fronds, walnuts and cornbread; season with salt and pepper.
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7
Gently toss the stuffing mixture with 1/2 cup broth to moisten (adding more to moisten if needed); transfer to the prepared baking dish.
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8
Lightly mist a piece of foil large enough to cover the dish.
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9
Pour 1/2 cup broth over the stuffing and cover with the foil.
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10
Bake for 30 minutes.
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11
Uncover the stuffing and bake until golden around edges, about 30 minutes more.
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12
Preheat the oven to 350 degrees F.
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13
Lightly mist an 8 by 8-inch baking pan with cooking spray.
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14
In a medium bowl, stir together the egg white, water and buttermilk; stir in the muffin mix and wheat germ until incorporated.
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15
Pour into the prepared pan and bake until a toothpick inserted in the center tests clean, 25 to 30 minutes.
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16
Calories 346; Total Fat 14.6g (Sat Fat 3.1g, Mono Fat 5g, Poly Fat 3.6g) ; Protein 13g; Carb 43g; Fiber 6g; Cholesterol 18mg; Sodium 795mg
