4 oz. Sunsweet™ Pitted Prunes
1/2 cup red wine
1 pound Farmer John’s® Sausage Links, casing removed and crumbled
2 cups diced, fresh celery
1 cup diced, fresh red onion
8 oz. can whole water chestnuts, drained and chopped (or chopped walnuts or almonds)
3 medium fresh zucchini, chopped
1/2 cup water
10 oz. package Mrs. Cubbison's® Herb Seasoned Cube Stuffing
In a clean bowl or jar, soak dried prunes in wine and prune juice for 30 minutes to one hour.
Preheat oven to 350 degrees. In a large, nonstick pot, brown chopped or sliced sausage, breaking up and stirring frequently until cooked through. Reduce heat to low, add vegetables, stir and brown for a few minutes.
Drain the prunes, reserving the liquid. Pour the liquid over sausage and vegetable mixture, stir, cover and simmer for an additional few minutes to allow flavors to blend. Quarter the wine soaked prunes, add to mixture, stir and remove from heat. Add 1/2 cup water and the entire contents of the Mrs. Cubbison's Cube Stuffing package. Toss well until combined. Prepare a 9 X 11 baking dish with cooking oil spray, spoon and spread mixture evenly into the baking dish, cover with aluminum foil and bake for 25 minutes at 350 degrees. Remove foil and bake at 350 degrees for an additional 5 to 10 minutes, or until top of casserole is just browned.
Remove from oven; cool for 10 minutes and serve.
Makes 12 heart-healthy, carbohydrate-friendly servings.