Rhubarb corn bread stuffing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Chopped fresh rhubarb OR frozen rhubarb; thawed |
| ½ | cup | Sugar |
| 1 | medium | Onion; chopped |
| ½ | cup | Butter; divided |
| 3 | cups | Corn bread stuffing |
| ½ | cup | Chopped walnuts |
Directions
In a large bowl, toss rhubarb and sugar; set aside. In a skillet over medium heat, saute onion in 2 tablespoons butter until tender; add to rhubarb mixture. Stir in stuffing and walnuts. Melt the remaining butter; pour over the stuffing mixture and toss lightly. Spoon into a greased 2-quart shallow baking dish. Bake, uncovered, at 325 degrees for 40 to 45 minutes or until stuffing is heated through and top is slightly browned.
Serve warm. Yield: 6 to 8 servings. Formatted by Lynn Thomas dcqp82a@.... Source: Taste of Home April/May 1998. Lynn's notes: Made this for Easter 1998; I used 2 cups fresh chopped rhubarb. This was a wonderful recipe and a good compliment to the ham.
Recipe by: Taste of Home
Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@...> on Apr 12, 1998