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Preheat oven to 325°F. Spread cornbread in a 15x10x1-inch baking pan. Bake, uncovered, for 10 minutes, stirring once. Cool on a wire rack.
In a large skillet, cook sausage until brown. Drain, reserving 1 tablespoon of drippings. Set sausage aside. In the same skillet, cook onion in reserved drippings for 3 to 5 minutes or until starting to brown. Stir in spinach, fennel, salt and pepper. In a large bowl, combine cornbread pieces, sausage, and spinach mixture. Drizzle with broth to moisten, tossing lightly to combine. Spoon into a 2-quart round baking dish or casserole. Bake, uncovered, 45 minutes or until top is browned and heated through.