To prepare stuffing, in same skillet, heat 1/4 cup olive oil over medium-high heat. Add beef and pork; cook 5 to 6 minutes, stirring frequently, until beef is thoroughly cooked and pork is no longer pink. Stir in chopped onions and celery. Gently stir in cornbread, pecans, almonds, olives, pine nuts, parsley and prunes. Stir in 14-oz can of chicken broth, the 1/2 teaspoon salt and 1/2 teaspoon pepper.