Squash dressing
A classic Southern side.
Ingredients
- 4 small yellow squash, sliced into half moons
- 1 Vidalia onion, chopped
- 10 shishito peppers; chopped
- 1 stalk celery, chopped
- 1-2 tablespoons Creole seasoning
- 1/4 cup super fine flour like Wondra
- 1 teaspoon poultry seasoning
- 1 1/2 cup milk
- 1 8x8 pan day old cornbread see nite
Instructions
- Preheat oven to 350. Butter a 9x13 inch baking dish. Set aside.
- In a large, deep skillet, sauté the squash, onion and peppers until the onions are translucent and the squash is softened. Sprinkle with the seasoning and flour. Sauté 1-2 minutes until the vegetables are coated. Add the milk and bring to a boil.
- Reduce heat and simmer until the mixture thickens, about 5 minutes.
- Crumble the cornbread over the mixture and stir to evenly distribute all ingredients.
- If the mixture looks very dry, add some more milk. Add additional seasoning as desired.
- Pour into the prepare pan and bake for 20 minutes or until golden brown.
Notes
I used basic buttermilk cornbread for dressing. I made it the night before, let it cool in the pan and then sit uncovered for about four hours before covering and storing at room temperature.