Prepare this a day ahead and refrigerate before baking. If you prefer a more savory stuffing, omit the prunes.

Recipe by Cooking Light December 2001

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Credit: Karry Hosford

Recipe Summary

Yield:
14 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

214 calories; calories from fat 29%; fat 6.8g; saturated fat 3.1g; mono fat 2.2g; poly fat 0.9g; protein 8.1g; carbohydrates 31.5g; fiber 3.3g; cholesterol 94mg; iron 1.6mg; sodium 533mg; calcium 107mg.
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