Corn Bread Stuffing with Sausage and Prunes

Ingredients

• 0.8 teaspoon pepper black
• 2 tablespoons butter 
• 0.7 cup celery chopped
• 14 servings corn bread 
• 1 cup whole-kernel corn frozen thawed
• 1 teaspoon sage dried
• 1.5 teaspoons thyme leaves dried
• 2 large eggs lightly beaten
• 14.5 ounce less-sodium chicken broth fat-free divided canned
• 0.3 cup parsley fresh chopped
• 2 cups onion chopped
• 1 cup prune- cut to pieces pitted coarsely chopped
• 1 cup bell pepper red chopped
• 0.8 teaspoon salt 
• 6 ounces turkey kielbasa chopped

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Cut corn bread into 1-inch cubes.
3. Place in a large bowl, and set aside.
4. 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.
5. Remove from heat.
6. Pour vegetable mixture over corn bread, stirring well. Stir in the prunes and parsley.
7. 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.
8. Cover and bake at 400 for 15 minutes. Uncover; bake an additional 15 minutes or until browned.