Summer Squash Dressing

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.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 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, defrost, and bake later--freezes well.