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Suggest a better descriptionI am sorry about the amounts...I havent measured the ingredients, but after the first time you will have a better idea of how much to use. Make a 9" skillit of cornbread. let cool. Take about 4-8 yellow squash (depending on size, about 2-3 lbs) and boil until soft. While the squash is cooking, put the cornbread in a bowl and cut with a butter knife (dull bladed dinner knife) until crumbly. I know there are other ways to crumble it, but there really is a difference. Melt butter in skillit, saute veggies until soft, let cool. Mix soup with eggs (I use between 3 and 6 eggs depending on how it looks). Add cooled veggies, stir well. Stir into cornbread. Add squash and "enough" of the water. Should be the consistancy of oatmeal. (lumpy & soupy at the same time) Stir in salt & pepper. Cut cheese into 1" cubes and stir in. People use between 1/2lb and 1 lb depending on how well they like cheese. I use the mild mexican, but others will prefer the hot. Pour/slide into baking dish allowing at least 1-2" growing room. Bake at 350f until done, lightly brown, and not runny (from the eggs). Allow to settle for 10-15 minutes. Note: I *hate* squash and I *hate* cornbread stuffing...but this is one of my favorite dishes. Recipe by Joan Mershon
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Serving Size: 1 Serving (2002g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1520 | ||
Calories from Fat: 732 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.4g | 108 % | |
Saturated Fat 30.9g | 154 % | |
Monounsaturated Fat 33.4g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 245.1mg | 75 % | |
Sodium 6702.1mg | 231 % | |
Potassium 881.1mg | 23 % | |
Total Carbohydrate 163.1g | 48 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 154.7g | ||
Protein 34.3g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1520
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