Corn Bread Stuffing with Sausage and Prunes
Prepare this a day ahead and refrigerate before baking. If you prefer a more savory stuffing, omit the prunes.
Yield: 14 servings (serving size: 3/4 cup)
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Amount per serving
- Calories: 214
- Calories from fat: 29%
- Fat: 6.8g
- Saturated fat: 3.1g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.9g
- Protein: 8.1g
- Carbohydrate: 31.5g
- Fiber: 3.3g
- Cholesterol: 94mg
- Iron: 1.6mg
- Sodium: 533mg
- Calcium: 107mg
- 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
- 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.
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