Squash Dressing
By
Gaylynn Y Cooper
@Gaylynn
1
Another way I use the excess yellow squash we grow in our garden. Makes a nice alternate to the traditional cornbread dressing we all love down here in the south. Everyone in my family loves cornbread dressing and they really like this version!
Ingredients
- 1
- medium (approx 8-10 skillet) of cornbread, crumbled
- 1
- medium (approx 8-10 skillet) of cooked (steamed or panfried) squash
- 1 can(s)
- cream of chicken soup
- 1
- medium onion, diced
- 1
- medium bell pepper, diced
- 2
- ribs of celery, sliced thin
- 3
- eggs, beaten
- 1
- heaping t. softened butter
- 1 tsp
- fresh or 1/2 t. dry thyme
- 1 tsp
- curry powder
- 2 c
- diced, cooked chicken (opt)
How to Make Squash Dressing
- 1Prepare and cook cornbread and squash. Crumble cornbread in large bowl. Mix all other ingredients in bowl with cornbread. Mix well, and pour into buttered (approx. 9 x 14) baking pan. Bake @ 400 degrees, for approx. 45 minutes or until golden brown.
Serve with cranberry sauce if you wish.
