Rhubarb Corn Bread Stuffing Recipe

Rhubarb Corn Bread Stuffing Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This distinctive stuffing is awesome alongside ham, chicken or turkey. I've been a rhubarb fan since I was a girl, so when a friend suggested this recipe, I had to try it. Now when I serve this side dish, my guests are usually curious about my special ingredient...and they love it! -Kathy Petrullo, Long Island City, New York

This recipe is:

Contest Winning

[X]

Rate Rhubarb Corn Bread Stuffing Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Rhubarb Corn Bread Stuffing Recipe

Prep: 20 min. Bake: 40 min.

Yield: 6-8 Servings

20 40 60

Ingredients

5 cups chopped fresh or frozen rhubarb (1/2-inch pieces), thawed
1/2 cup sugar
1 medium onion, chopped
1/2 cup butter, divided
3 cups crushed corn bread stuffing
1/2 cup chopped walnuts

Directions

In a large bowl, toss rhubarb and sugar; set aside. In a large skillet, saute onion in 2 tablespoons butter until tender; add to rhubarb mixture. Stir in stuffing and walnuts.
In a small skillet, melt the remaining butter over medium heat; pour over the stuffing mixture and toss lightly.
Spoon into a greased 2-qt. shallow baking dish. Bake, uncovered, at 325° for 40-45 minutes or until stuffing is heated through and top is lightly browned. Serve warm. Yield: 6-8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (3/4 cup) equals 305 calories, 17 g fat (7 g saturated fat), 31 mg cholesterol, 360 mg sodium, 35 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Rhubarb Corn Bread Stuffing in Taste of Home April/May 1998, p25