Heat oven to 325°F. In large skillet, melt butter over medium-high heat. Add onion and celery and cook 5 to 6 minutes, stirring occasionally. Add carrots and cook 1 minute more. Transfer to a bowl.
Add stuffing mix, corn muffins, parsley, thyme, and sage to vegetables; toss to combine. Set aside 1/2 cup broth. Mix in remaining broth. If baking inside turkey, you'll need 5 to 7 cups stuffing.
To bake separately, moisten stuffing with reserved broth and transfer to a greased, shallow baking pan. Dot with butter. Cover and bake 30 to 35 minutes. Uncover and bake 10 to 15 minutes more.
Omit butter. In a skillet, cook 3/4 pound herbed bulk sausage. Remove from skillet and drain on paper towels. Cook vegetables in sausage drippings. Add sausage and 3/4 cup chopped prunes when combining stuffing ingredients.