Corn Bread Stuffing With Sausage And Prunes Recipe

Name: Corn Bread Stuffing With Sausage And Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 400u00b0.
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 400u00b0 for 15 minutes. Uncover; bake an additional 15 minutes or until browned.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 2 cups chopped onion, 1 cup chopped red bell pepper, 2/3 cup chopped celery, and more.

Yes, Corn Bread Stuffing With Sausage And Prunes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn Bread Stuffing With Sausage And Prunes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions