Corn Bread Stuffing with Sausage and Prunes

Corn Bread Stuffing with Sausage and Prunes
Photo by Karry Hosford

Ingredients

  • 2 large eggs, lightly beaten
  • 1 cup chopped red bell pepper
  • 1 cup coarsely chopped pitted prunes
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth, divided
  • ¾ teaspoon black pepper
  • + 9 more ingredients
    • ¾ teaspoon salt
    • 1 cup frozen whole-kernel corn, thawed
    • Corn Bread
    • 2/3 cup chopped celery
    • 2 cups chopped onion
    • Cooking spray
    • 2 tablespoons butter
    • 1 cup chopped turkey kielbasa (about 6 ounces)
    • ¼ cup chopped fresh parsley

Preheat oven to 400°. 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 th...

View full recipe at My Recipes

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