Corn Bread Stuffing with Sausage and Prunes

Karry Hosford

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)
Recipe from Cooking Light

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Nutritional Information

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


  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.
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