Squash Dressing

Name: Squash Dressing
Ingredients: 1 baked cornbread; 2 cans cream of chicken soup; 1 to 2 cans chicken broth; 1 onion, chopped; 2 hard-boiled eggs, chopped; 2 to 3 c. squash, boiled and chopped; celery and bell pepper, chopped (optional); sprinkle of dried parsley; dash of salt and pepper; 1 tsp. sugar; dash of poultry seasoning; 1 stick melted margarine

12 ingredients

12 steps

Ingredients

1 baked cornbread
2 cans cream of chicken soup
1 to 2 cans chicken broth
1 onion, chopped
2 hard-boiled eggs, chopped
2 to 3 c. squash, boiled and chopped
celery and bell pepper, chopped (optional)
sprinkle of dried parsley
dash of salt and pepper
1 tsp. sugar
dash of poultry seasoning
1 stick melted margarine

Directions

1

Bake a pan of cornbread; cool.
2

Boil yellow squash until tender.
3

Drain.
4

Chop well.
5

Boil eggs; set aside.
6

Saute onion, celery and bell pepper until tender.
7

Crumble cornbread in a large bowl.
8

Add all other ingredients except chicken broth; mix well. Add broth to mix to desired consistency.
9

May substitute water for broth (wash out soup cans with it).
10

May add canned chicken (optional).
11

Bake at 350° until done.
12

Serve with cranberry sauce, if desired.