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lundi 22 août 2016

Squash Dressing


THE INGREDIENTS

  • 1 pound yellow squash, coarsely chopped 
  • 1 medium-size red bell pepper, chopped
  • 1/4 cup butter 
  • 1 large sweet onion, chopped 
  • 2 celery ribs, chopped 
  • 1 (10 3/4-oz.) can cream of chicken soup
  • 1/4 to 1/2 tsp. ground red pepper
  • 1 (14-oz.) can chicken broth 
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon poultry seasoning
  • 5 cups cooked, crumbled cornbread


DIRECTIONS

  1. Preheat oven to 350°. Cook squash in boiling water to cover in a large skillet eight to ten minutes or just until tender. Drain well on paper towels.
  2. Melt butter in skillet over medium-high heat; add onion, bell pepper, and celery, and sauté eight to ten minutes or until vegetables are tender. 
  3. Remove skillet from heat. Stir in soup and next 4 ingredients. Gently stir in cornbread and squash. Spoon mixture into a lightly greased 13- x-9-inch baking dish. 
  4. Bake at 350° for forty to forty-five minutes or until golden.

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