Squash Cornbread Dressing
Transform your holiday table with this irresistible Squash Cornbread Dressing, a hearty Southern classic that’s been elevated with tender sautéed yellow squash and a medley of fragrant herbs like sage and thyme. Packed with crumbled day-old cornbread, savory sautéed onions and celery, and a perfectly balanced blend of seasonings, this dish is moist, flavorful, and baked to golden perfection. The addition of beaten eggs and rich chicken or vegetable broth ensures a cohesive, tender texture, while a touch of optional paprika adds a pop of color. Perfect as a standout side for Thanksgiving, Christmas, or any special gathering, this dressing pairs wonderfully with roasted turkey, ham, or even as a main vegetarian dish with a vegetable broth option. Ready in just over an hour, this 9x13-inch masterpiece serves 8 and is sure to become a tradition at your table! Use keywords like "classic Southern dressing," "cornbread dressing recipe," and "yellow squash recipe" for this irresistible crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups yellow squash
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 5 cups day-old cornbread, crumbled
- 2 cups chicken or vegetable broth
- 2 large eggs, beaten
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sage, dried or fresh and finely chopped
- 1 teaspoon thyme, dried
- 0.5 teaspoon black pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Slice the squash into thin half-moon shapes and sauté it in a skillet with 2 tablespoons of butter over medium heat until tender, about 5-7 minutes. Remove and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and sauté the diced onion and celery until softened, about 4-5 minutes. Add the minced garlic and cook for an additional minute.
In a large mixing bowl, combine the crumbled cornbread, sautéed squash, onions, celery, and garlic. Mix gently to combine.
In a medium bowl, whisk together the chicken or vegetable broth, beaten eggs, chopped parsley, sage, thyme, black pepper, and salt.
Pour the liquid mixture into the cornbread mixture and stir until thoroughly combined. The mixture should be moist but not overly soupy. Add additional broth if needed.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle paprika on top, if using, for added color.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and slightly crispy.
Remove from the oven and let the dressing cool for 5-10 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 10.9 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 120 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 340 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
