Taste of Home
Rhubarb Cornbread Stuffing
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 6-8 servings.
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
Ingredients
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5 cups chopped fresh or frozen rhubarb (1/2-inch pieces), thawed
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1/2 cup sugar
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1 medium onion, chopped
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1/2 cup butter, divided
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3 cups crushed cornbread stuffing
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1/2 cup chopped walnuts
Directions
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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.
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2.
In a small skillet, melt the remaining butter over medium heat; pour over the stuffing mixture and toss lightly.
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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.
Nutrition Facts
3/4 cup: 305 calories, 17g fat (7g saturated fat), 31mg cholesterol, 360mg sodium, 35g carbohydrate (16g sugars, 3g fiber), 5g protein.
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