squash dressing

Name: Squash Dressing
Prep time: 35 min
Cook time: 45 min
Yield: 6
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 teaspoon(s) fresh or 1/2 t. dry thyme; 1 teaspoon(s) curry powder; 2 cup(s) diced, cooked chicken (opt)

(1 RATING)

93 Pinches 1 Photo

Gaylynn Y Cooper

Richton, MS

Updated on Nov 23, 2011

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!

Rate

prep time 35 Min

cook time 45 Min

method ---

yield 6-8 generously

Ingredients

1 - medium (approx 8-10 skillet) of cornbread, crumbled
1 - medium (approx 8-10 skillet) of cooked (steamed or panfried) squash
1 can 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 teaspoon fresh or 1/2 t. dry thyme
1 teaspoon curry powder
2 cups diced, cooked chicken (opt)

How To Make squash dressing

Step 1

Prepare and cook cornbread and squash.

Step 2

Crumble cornbread in large bowl. Mix all other ingredients in bowl with cornbread.
Step 3

Mix well, and pour into buttered (approx. 9 x 14) baking pan.
Step 4

Bake at 400 degrees, for approx. 45 minutes or until golden brown.
Step 5

Serve with cranberry sauce if you wish.
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