SUMMER DRESSING RECIPES

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SUMMER SQUASH DRESSING RECIPE - FOOD.COM



Summer Squash Dressing Recipe - Food.com image

I serve with recipe#435267, roasted asparagus, coleslaw, and recipe#462312. Have made ahead and also have frozen prior to baking. I prefer baking in shallow layer so it is less soggy. I plan ahead by making 9 inch pan of cornbread day before and then using the leftovers for this. Melt butter in container big enough to hold other ingredients. I have subbed in zucchini also for this.

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 6 serving(s)

Number Of Ingredients 9

3 1/2 cups cornbread, cut into 1/2 inch chunks
1/2 cup onion, chopped
1 1/2 lbs summer squash, 1/4 inch slices
5 tablespoons butter, melted
3 tablespoons sour cream
1/3 cup chicken stock
1/4 teaspoon black pepper
1/2 teaspoon thyme, dried
1/4 teaspoon salt

Steps:

  • Preheat oven to 400.
  • In large bowl, put cornbread, onion, and summer squash.
  • Mix remaining ingredients together, pour over dressing, give it a gentle stir.
  • Put into greased 9 by 13 inch pan, bake uncovered for 45 to 50 minutes. Or freeze, defrost, and bake later--freezes well.

Nutrition Facts : Calories 125, FatContent 11.2, SaturatedFatContent 6.9, CholesterolContent 29, SodiumContent 208.1, CarbohydrateContent 5.8, FiberContent 1.5, SugarContent 3.5, ProteinContent 2.1

SQUASH DRESSING RECIPE: HOW TO MAKE IT - TASTE OF HOME



Squash Dressing Recipe: How to Make It - Taste of Home image

I got this recipe from my husband’s cousin. She always made the luscious dressing for her mother at Thanksgiving. —Anna Mayer, Fort Branch, Indiana

Provided by Taste of Home

Categories     Side Dishes

Total Time 02 hours 10 minutes

Prep Time 01 hours 30 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 9

1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup water
4 cups chopped yellow summer squash
1/2 cup butter
1/2 cup each chopped onion, celery and green pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup whole milk
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside. , In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. , Add vegetable mixture and squash to the cornbread. In a small bowl, combine the soup, milk, salt and pepper; add to cornbread and stir until blended. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° until golden brown, 40-45 minutes.

Nutrition Facts : Calories 311 calories, FatContent 19g fat (10g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 930mg sodium, CarbohydrateContent 31g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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