Cornbread and Squash Dressing |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
This is an easy holiday, or any day, dressing that is flavorful and festive. Ingredients:
1 lb yellow squash, coarsely chopped |
1/4 cup butter |
1 large sweet onion, chopped |
1 medium red bell pepper, chopped |
2 celery ribs, chopped |
1 (10 3/4 ounce) can cream of chicken soup |
1 (14 ounce) can chicken broth |
3/4 teaspoon fresh ground black pepper |
1/2 teaspoon ground red pepper |
1/2 teaspoon poultry seasoning |
5 cups cooked crumbled cornbread |
Directions:
1. Preheat oven to 350 degrees.
2. Cook squash in boiling water to covern in a large skillet 8-10 minutes or just until tender. Drain well on paper towels.
3. Melt butter in skillet over medium-high heat; add onion, bell pepper, and celery, and saute 8-10 minutes or until vegetables are tender. Remove skillet from heat. Stir in soup and next 4 ingredients. Gently stir in cornbread and squash. Spoon mixture into a lightly greased 13X9 baking dish.
4. Bake for 40-45 minutes or until golden.
|
|