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Rhubarb Corn Bread Stuffing Recipe

Rhubarb Corn Bread Stuffing 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
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:6-8 servings


  • 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


  • 1. 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.
  • 2. In a small skillet, melt the remaining butter over medium heat; pour over the stuffing mixture and toss lightly.
  • 3. 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.