Prune Breakfast Month is Here!

CORN BREAD STUFFING WITH SAUSAGE AND PRUNES RECIPE FOR YOU!

Prepare this a day ahead and refrigerate before baking. If you prefer a more savory stuffing, omit the prunes.

Yield: 14 servings (serving size: 3/4 cup)

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

Preparation

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 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.

Cover and bake at 400° for 15 minutes. Uncover; bake an additional 15 minutes or until browned.

Nutritional Information

Calories:

214 (29% from fat)

Fat:

6.8g (sat 3.1g,mono 2.2g,poly 0.9g)

Protein:

8.1g

Carbohydrate:

31.5g

Fiber:

3.3g

Cholesterol:

94mg

Iron:

1.6mg

Sodium:

533mg

Calcium:

107mg

P.S. For more Prune and Dried Plum Education visit...http://californiadriedplums.org/ from Your Fitness and Nutrition Expert Natalie Pyles Enjoy my Health & Fitness Friends!!