Corn Bread Stuffing with Sausage and Prunes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Prepare this a day ahead and refrigerate before baking. If you prefer a more savory stuffing, omit the 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 |
Directions:
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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