Squash Dressing

Squash Dressing

Enjoy the comforting taste of this Squash Dressing at your next family gathering. It is a bold and tasty mixture of buttermilk cornbread, yellow squash, zucchini, baby portobello mushrooms, leeks, and celery.

Squash Dressing
Makes 8 to 10 servings
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Ingredients
  1. 2 (6-ounce) packages buttermilk cornbread mix
  2. 5 medium yellow squash, sliced ¼ inch thick
  3. 4 medium zucchini, sliced ¼ inch thick
  4. 1 (8-ounce) package sliced baby portobello mushrooms
  5. 1½ cups chopped leek
  6. 1½ cups chopped celery
  7. 1 (10 ¾-ounce) can reduced-fat 
cream of celery soup
  8. 2 large eggs, lightly beaten
  9. ¼ cup shredded Parmesan cheese
  10. 1 tablespoon minced fresh thyme
  11. ½ teaspoon salt
  12. ½ teaspoon ground black pepper
Instructions
  1. Bake cornbread, using fat-free milk, according to package directions. Let cool, and crumble into a large bowl; set aside.
  2. Preheat oven to 350°. Spray a 3½-quart baking dish with nonstick cooking spray.
  3. In a large Dutch oven, bring squash, next 4 ingredients, and water to cover to a boil over medium-high heat. Reduce heat, and simmer for 12 to 15 minutes or until squash is very tender. Drain mixture well; add to crumbled cornbread along with soup and all remaining ingredients, stirring just until combined. Spoon mixture into prepared pan.
  4. Bake for 45 minutes or until center is set. Let stand for 10 minutes before serving.
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