Summer Squash Dressing
Transform your summer gatherings with this irresistible Summer Squash Dressing—a comforting twist on a classic Southern favorite. This recipe combines the hearty texture of crumbled cornbread with the garden-fresh flavors of tender summer squash, sweet onions, and celery, all brought together in a savory medley of sage, thyme, and parsley. Moist yet golden and crisp on top, this dish is bound to be a crowd-pleaser, whether served as an unforgettable side at backyard barbecues or a unique addition to your holiday table. Ready in just about an hour, this easy-to-make dressing is not only perfect for feeding a crowd but also makes the most of seasonal summer produce. Don’t miss out on this ultimate comfort food packed with warm, herbaceous flavor!
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Recipe Information
Ingredients
- 6 cups cornbread
- 3 cups summer squash
- 1 large yellow onion
- 2 stalks celery
- 6 tablespoons unsalted butter
- 3 cups chicken or vegetable broth
- 2 large eggs
- 2 tablespoons fresh parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Crumble the cornbread into a large mixing bowl and set aside.
Wash and dice the summer squash into small pieces. Finely dice the yellow onion and celery.
In a large skillet, melt the butter over medium heat. Add the onion, celery, and summer squash, cooking until soft and translucent, about 8 minutes. Remove from heat.
Add the sautéed vegetables to the bowl of crumbled cornbread and mix well to combine.
In another bowl, whisk together the broth, eggs, parsley, sage, thyme, salt, and black pepper until well incorporated.
Pour the wet mixture over the cornbread and vegetable mixture. Stir gently until everything is evenly moistened but not overly soggy.
Transfer the mixture into the prepared baking dish and spread evenly. Place the dish in the preheated oven and bake for 35-40 minutes, or until the dressing is golden brown on top and set in the center.
Remove the dish from the oven and allow it to cool for 5-10 minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 4973 mg | 216% | |
| Total Carbohydrate | 245.2 g | 89% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 43.1 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1156 mg | 89% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1082 mg | 23% | |
*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.
