Corn Bread Stuffing with Sausage and 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

Preparation

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.