Best Rhubarb Cornbread Stuffing Recipes

CORNBREAD STUFFING

Cornbread Stuffing image

"My grandma made homemade cornbread every night for dinner, so this stuffing is a nod to her tradition. I eat so much of it!"

Provided by Katie Lee Biegel

Categories side-dish

Time 1h25m

Yield 8 to 10 servings (plus extra herb butter)

Number Of Ingredients 13

Ingredients

2 sticks unsalted butter, at room temperature, plus more for the baking dish
3 tablespoons minced fresh sage
2 tablespoons minced fresh thyme
2 tablespoons minced fresh parsley
1 teaspoon minced fresh rosemary
Kosher salt and freshly ground pepper
For the stuffing:
2 large onions, finely diced
3 celery stalks, finely diced
9 cups cubed cornbread (homemade or store-bought)
1 large egg, lightly beaten
1 cup low-sodium chicken broth
3/4 cup whole milk

Steps:

Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

GRANDMA'S CORN BREAD DRESSING

Grandma's Corn Bread Dressing image

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

Steps:

Prepare the dry corn bread mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

RHUBARB AND STRAWBERRY CORNBREAD COBBLER

Rhubarb and Strawberry Cornbread Cobbler image

Serve delicious warm cobblers with ice cream - a fruit dessert made ready in little more than an hour!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 8

Number Of Ingredients 11

Ingredients

1 (16-oz.) pkg. frozen unsweetened sliced rhubarb
1 (16-oz.) pkg. frozen unsweetened whole strawberries
1 cup sugar
1/4 cup cornstarch
1 egg
1 (6.5-oz.) pkg. golden corn muffin and bread mix
1 1/4 cups rolled oats
1/4 cup butter or margarine, melted
2 tablespoons packed brown sugar
1/3 cup milk
1 pint (2 cups) vanilla ice cream

Steps:

Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, combine rhubarb and strawberries.
In small bowl, combine sugar and cornstarch; mix well. Sprinkle sugar mixture over fruit; toss to coat.
Beat egg in medium bowl. Add all remaining ingredients except ice cream; mix well. Drop batter by teaspoonfuls evenly over fruit mixture.
Bake at 350°F. for 1 hour 5 minutes to 1 hour 15 minutes or until fruit mixture is bubbly in center and topping is golden brown. Serve warm with ice cream.

Nutrition Facts : Calories 435, Carbohydrate 71 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 46 g, TransFat 0 g

CORNBREAD SAUSAGE STUFFING

Cornbread Sausage Stuffing image

I made this recipe over 45 years ago for the first pheasant I ever roasted-it was a special dinner I prepared to thank a wonderful sister and brother-in-law for all of their help when we bought our first home. To this day, it's a favorite with our friends and family when they come to visit.

Provided by Taste of Home

Categories Side Dishes

Time 4h15m

Yield Stuffing is enough for a 12-16 pound turkey or 8-10 (1-1/2 pounds each) Cornish game hens.

Number Of Ingredients 9

Ingredients

1 pound mild or hot bulk pork sausage
1/2 cup butter, cubed
2 cups chopped onion
1-1/2 cups chopped celery
2 cups soft bread crumbs
2 large eggs, beaten
Salt and pepper to taste
2 to 3 tablespoons sage
5 cups crumbled yellow cornbread

Steps:

In a frying pan, cook the sausage until done. Remove sausage and set aside; drain any fat. Melt butter; saute onion and celery until crisp-tender. Combine vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Stuff into a turkey or Cornish game hens; roast according to your favorite recipe.

Nutrition Facts : Calories 426 calories, Fat 25g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 846mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.