1 (14 1/2-ounce) can fat-free, less-sodium chicken broth, divided
1 cup chopped turkey kielbasa (about 6 ounces)
1 cup frozen whole-kernel corn, thawed
1 1/2 teaspoons dried thyme
1 teaspoon dried sage
3/4 teaspoon salt
3/4 teaspoon black pepper
1 cup coarsely chopped pitted prunes
1/4 cup chopped fresh parsley
2 large eggs, lightly beaten
How to Make It
Preheat oven to 400°.
Cut corn bread into 1-inch cubes. Place in a large bowl, and set aside.
Melt butter in a large nonstick skillet over medium heat. Stir in onion, bell pepper, and celery; cook 5 minutes, stirring frequently. Stir in 3/4 cup broth, kielbasa, and next 5 ingredients (kielbasa through black pepper). Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat. Pour vegetable mixture over corn bread, stirring well. Stir in the prunes and parsley. Combine remaining broth and eggs; pour over corn bread mixture, tossing well. Spoon stuffing into a 13 x 9-inch baking dish coated with cooking spray.
Cover and bake at 400° for 15 minutes. Uncover; bake an additional 15 minutes or until browned.