Name: Rhubarb Corn Bread Stuffing
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups cornbread, cubed; 2 stalks rhubarb, diced; 1 onion, chopped; 3 celery stalks, diced; 2 cloves garlic, minced; 1/2 cup unsalted butter; 1/2 cup chicken broth; 1 tsp dried sage; 1 tsp dried thyme; Salt and pepper to taste

Instructions

Preheat your oven to 350°F (175°C). Spread the cubed cornbread on a baking sheet and toast in the oven for about 10-15 minutes, or until lightly golden and crispy. Remove and set aside.
In a large skillet, melt the butter over medium heat. Add the diced rhubarb, onion, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables have softened.
Add the dried sage, thyme, salt, and pepper to the skillet. Stir well to combine and allow the flavors to meld together for another minute.
Pour the chicken broth over the vegetable mixture and stir until everything is well coated. Allow the mixture to simmer for an additional 5 minutes.
In a large mixing bowl, combine the toasted cornbread with the vegetable mixture. Gently fold everything together until the cornbread is evenly coated.
Transfer the mixture to a baking dish and cover with foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
Once done, remove from the oven and let it rest for a few minutes before serving. Garnish with fresh herbs if desired.

Ingredients

Instructions

Nutrition Facts

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