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Corn Bread Stuffing with Sausage and Prunes

Karry Hosford
Yield 14 servings (serving size: 3/4 cup)
Prepare this a day ahead and refrigerate before baking. If you prefer a more savory stuffing, omit the prunes.

Ingredients

  • Corn Bread
  • 2 tablespoons butter
  • 2 cups chopped onion
  • 1 cup chopped red bell pepper
  • 2/3 cup chopped celery
  • 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
  • Cooking spray

Nutrition Information

  • calories 214
  • caloriesfromfat 29 %
  • fat 6.8 g
  • satfat 3.1 g
  • monofat 2.2 g
  • polyfat 0.9 g
  • protein 8.1 g
  • carbohydrate 31.5 g
  • fiber 3.3 g
  • cholesterol 94 mg
  • iron 1.6 mg
  • sodium 533 mg
  • calcium 107 mg

How to Make It

  1. Preheat oven to 400°.

  2. Cut corn bread into 1-inch cubes. Place in a large bowl, and set aside.

  3. 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.

  4. Cover and bake at 400° for 15 minutes. Uncover; bake an additional 15 minutes or until browned.