IN THE KITCHEN

Southern Squash Dressing

RECIPE & PHOTO JIM NORTON

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INGREDIENTS:

3 cups crumbled cornbread 2 ½ cups cooked and chopped yellow squash (approximately 4 medium- size squash) 2 medium yellow onions, chopped 3 ribs of celery, thinly chopped 2 medium carrots, grated 1 10.5-oz. can cream of chicken soup 1 8-oz. carton sour cream

8 Tbsp. melted butter 4 Tbsp. butter for sautéing 2 Tbsp. rubbed sage 1 tsp. salt 1 tsp. pepper DIRECTIONS:

Preheat oven to 350˚. Prepare your favorite cornbread recipe. Once baked, crumble into a large mixing bowl and set aside.

Melt 2 Tbsp. of butter in a large skillet over medium heat. Add chopped onions and celery. Sautée until soft and translucent. Transfer to the large mixing bowl with the cornbread. Using the same skillet, return to medium heat and add two additional tablespoons of butter and thinly sliced squash. Cook until soft and tender. Remove from heat and chop. Once chopped, transfer to the large mixing bowl with cornbread and onion mixture.

Add all the remaining ingredients to the mixing bowl and stir well to combine. Transfer mixture to a buttered 10x13 baking dish. Place in the oven and bake for 50-60 minutes.

Remove dressing from oven and allow it to rest 10-15 minutes to set up and cool slightly. Enjoy!