Corn Bread Stuffing With Sausage And Prunes

• 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 400u0b0.
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 400u0b0 for 15 minutes. Uncover; bake an additional 15 minutes or until browned.

butter, onion, red bell pepper, celery, chicken broth, turkey kielbasa, corn, thyme, sage, salt, black pepper, prunes, parsley, eggs, cooking spray

Taken from www.myrecipes.com/recipe/corn-bread-stuffing-with-sausage-prunes (may not work)