Rhubarb Corn Bread Stuffing

This is wonderful alongside chicken, turkey or ham!


  • 5 cups chopped fresh or frozen rhubarb (1/2-inch pieces), thawed
  • 1/2 cup granulated sugar
  • 1 medium onion, chopped
  • 1/2 cup butter or margarine, divided
  • 3 cups cornbread stuffing
  • 1/2 cup chopped walnuts


  1. In a large bowl, toss rhubarb and sugar; set aside.
  2. In a skillet over medium heat, sauté onion in 2 tablespoons butter until tender; add to rhubarb mixture. Stir in stuffing and walnuts.
  3. Melt the remaining butter; pour over the stuffing mixture and toss lightly. Spoon into a greased 2-quart shallow baking dish.
  4. Bake, uncovered, at 325 degrees F for 40 to 45 minutes or until stuffing is heated through and top is lightly browned.
  5. Serve warm.

Yields 6 to 8 servings.

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