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Rhubarb Corn Bread Stuffing


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


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.

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