Southern Cornbread Dressing In Acorn Squash Recipes

SOUTHERN CORNBREAD DRESSING IN ACORN SQUASH

Steps:

• Preheat oven to 400°F.
• In a skillet, melt 2 tablespoons butter on medium heat and cook onion and celery for 3 to 4 minutes until tender, stirring occasionally.
• Add chicken broth, sage, thyme and pepper to taste and cook over medium heat for 1 minute.
• In a large bowl, combine bread cubes and cornbread. Pour broth/vegetable mixture over all and stir to combine. If the mixture is dry or crumbly looking, add broth until it will hold together.
• Stir in the eggs. (Stirring in the eggs last prevents the hot broth from scrambling them.).
• Cut acorn squash in half and scoop out the seeds. Cut a small slice off the sides, so the squash will lay flat in the baking dish.
• Generously brush insides of squash with melted butter.
• Spoon a heaping 1/2 cup of the stuffing mixture in each squash half and place in a large shallow baking dish. Drizzle on any remaining melted butter.
• Cover tightly with foil and bake for 1 hour or until squash is tender and dressing is warmed through. If desired, remove foil during the last 10 minutes to brown up the top.

CORNBREAD SQUASH DRESSING

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet, melt butter over medium heat. Add onion, celery and green pepper; saute until tender, about 3 to 4 minutes.
• Add garlic and cook another minute. Add squash, cook and stir for 2 minutes.
• Stir in cream soup, until heated through and remove from heat.
• Add cornbread crumbs and seasonings; mix well.
• Stir in eggs and transfer to a greased 11 x 7-inch baking dish.
• Bake, uncovered for about 55 to 60 minutes, or until lightly browned on top. Actual time will depend on your oven.

SQUASH CORNBREAD DRESSING

Steps:

• Mix all ingredients together.
• Pour into greased baking dish.
• Bake at 350 for 30- 40 minutes.
• If you like, you can put grated cheese on top.

SOUTHERN CORNBREAD DRESSING

Steps:

• Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
• Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
• Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
• Add the egg, salt and pepper, mix well.
• Turn the mixture into a baking dish and smooth with a spoon.
• Bake at 350: until golden brown on top.