| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Stuffing |
8 |
Servings |
INGREDIENTS
| 5 |
c |
Chopped fresh rhubarb OR frozen rhubarb; thawed |
| 1/2 |
c |
Sugar |
| 1 |
md |
Onion; chopped |
| 1/2 |
c |
Butter; divided |
| 3 |
c |
Corn bread stuffing |
| 1/2 |
c |
Chopped walnuts |
INSTRUCTIONS
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@prodigy.com. 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@prodigy.net> on
Apr 12, 1998
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