Karry Hosford
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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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

Step 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.

Step 4

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

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