Southern Squash Cornbread Dressing

This is my mom Ann's, recipe that has been a FAVORITE everywhere she has taken it for many years. She is always asked to bring it to church & family functions. YUMMO!! It's a lot like her great Thanksgiving cornbread dressing but with a kick. Not super squashy.......just right!

Amie71 @cook_2716265

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Ingredients

6to 8 yellow squash, sliced 1/4" thick
1onion, chopped
12 stalks celery, chopped
2 clovegarlic, minced
1/2 stickbutter
2bay leaves
1 tbsppoultry seasoning
1 tspsage
1salt & pepper, to taste
2 cupchicken stock (more if becomes too dry)
3eggs, lightly beaten
1, 9" pan of cornbread, cooled & crumbled
1 cupgrated cheese for top of finished casserole.
1(you may wish to use a bit more seasonings like I do; this is just a suggested amount)

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Steps

1

Prepare cornbread as per the package directions. It is better if you do this the night before but not necessary. Set aside.
2

In a large pan, cook squash, onion, garlic & celery with bay leaves, poultry seasoning, sage, salt & pepper in butter & chicken stock until very tender, 20-30 min. stirring often.
3

Remove both bay leaves.
4

In a large bowl, mix crumbled cornbread with squash mixture.
5

Add beaten eggs & stir very well.
6

The consistency at this point should be medium-thin (a bit soupy). You may need to add more chicken stock but water will suffice if you are out of stock. The dressing will thicken up a lot when cooking; the worst thing is if its too dry.
7

Spray a 9x13 baking dish with Pam & pour mixture in (I usually have enough to make 2 pans & freeze one before baking to cook later). Bake in a 300-350 degree oven for about 30-45 min. After 20 min or so you may need to tent with foil to prevent edges from becoming too dark.
8

Top with grated cheese & place under broiler for a min or two. Watch carefully so cheese doesn't burn.
9

Even better the next day!! If dressing becomes too dry, you can always poke holes around in top & spoon on a little chicken stock; should soak right up.