RHUBARB CORNBREAD STUFFING

Rhubarb Cornbread Stuffing image

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

Provided by Taste of Home

Time 1h

Yield 6-8 servings.

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 305 calories, Fat 17g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 360mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 3g fiber), Protein 5g protein.