Summer Squash Dressing

WiGal's Note:

I serve with Grilled Basil Lemon Turkey Breast, roasted asparagus, coleslaw, and Sour Cream Peach Pie. 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 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Servings: 6

• 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

Directions:

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

Reviews

[weekend cooker]

This made for a great side dish with dinner tonight along with some chcken breasts. Recipe came together nicely, and definately enjoyed the flavor with the chicken stock. This also was nicely seasoned. Enjoyed by all, Made for PRMR Tag.

[threeovens]

OMG! This is a really fantastic dressing. It may look like too much squash, but the squash cooks down quite a bit. I love the hint of thyme on the background. Made for PRMR.