SQUASH DRESSING?

Just found this recipe. It sounds good. Has anyone ever tried one like this? Let me know if you have and if it is good or not!!

we like it!  We've been making this for years during squash season... Always looking for ways to use up that squash!  I also have a recipe for squash pickles (they are a bread and butter) and squash relish that is very good.  If you would like the recipe I'd be glad to share.  But I've had them for a very long time and I'm not for sure where they came from!  Sure hope no one has a patent on them!

PaulaBaby:

Thank you. I will try this. I love yellow sqaush. You can post your pickle recipe. My MIL makes pickles all the time and she would love to a recipe for that.

It's delicious. Even my DH and DS who do not like squash will eat this. I do cut way back on the butter (trying to cut my fats some).  If it seems dry, I add chicken broth if needed. I also use the red. fat cream of chicken soup and egg whites (or egg beaters).

In my opinion, it is best with a cornbread that is not a sweet cornbread.

Hope you like it! Let us know if you try it!

Pickled Squash

8 cups sliced yellow squash

2 cups bell pepper sliced in thin rings

2 cups purple onions sliced in thin rings

Soak in 3 quarts of water with 2/3 cup of table salt for 1 hour.  drain but do not rinse.

2 cups apple cider vinegar

3 cups sugar

1 tablespoon mustard seed

1 teaspoon celery seed

1  4oz. jar  pimento

Directions:

Bring vinegar, sugar, mustard seed, celery seed and squash to a boil.  Remove from heat and add pimento.  Pack into hot sterilized jars and seal while hot.  Makes 5 pints

Here are a couple of versions of Squash Dressing that I have used for years. The one with cornbread is similar to yours. The other one uses cornmeal and is handy when you don't have any cornbread on hand and no time to make any. I often bake chicken pieces on top of either of the dressings. I sprinkle the chicken pieces lightly with Lawry's seasoned salt and put them on top of the dressing. Then I bake it until the juices from the chicken run clear, about 1 hour to 1 1/2 hours, depending on the thickness of the chicken and if it has bones or not.

Squash Dressing (with cornbread)

2 cups cooked, drained squash
2 cups cornbread crumbs
1 can cream of chicken soup
1 large chopped onion
1 stick melted butter or margarine
3 eggs, beaten
Salt and pepper to taste
Sage or poultry seasoning to taste, optional

Combine all ingredients and pour into a greased casserole dish, size depending on how thick you want it. Bake at 350° for 40 minutes or until browned.

Squash Dressing (with cornmeal)

1/2 stick butter or margarine, melted
3 cups cooked and drained squash
1 cup chopped onion
2 eggs, beaten
1 ½ cups self-rising cornmeal
3/4 cup milk or buttermilk
1 cup grated sharp cheddar cheese, optional 
Salt and pepper to taste

Combine all ingredients and pour into a greased baking pan. Size of pan determines thickness of dressing when cooked. Bake at 350° for 1 hour or until browned.

Teddebear, I have this dressing in the oven now. It really smells good. I'm sure it will be a keeper for us. Thank you too, Gaudrey for the other recipes. I will print them to try. I used zucchini instead of yellow squash. I read on a post here that you could use it for squash in a recipe, so I had some I needed to use and tried it. I also made the blueberry zucchini bread (don't remember who the poster was, but it is good too.) It is rainy and sorta cool here today, so don't mind to have the oven on. I'm on a roll today, after lunch I am making the extra special zucchini bread too. We love that stuff and I can get ready for more zucchini from the garden. Thanks again and Happy 4th to all.

Louise

weezerly, I have used both yellow squash and zucchini in both of my Squash Dressing recipes and also have used a combination of half yellow and half zucchini. They all have worked just fine.

Thanks for posting.  Never thought to put squash in dressing but it sounds like this recipe will be a keeper!

Lanier