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yellow squash dressing

Easy Yellow Squash Dressing

Delicious Easy Yellow Squash Dressing recipe with step-by-step instructions.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 17 minutes
Servings: 10 servings
Calories: 1850
Ingredients Method

Ingredients
  

For the sauteed vegetables:
  • 1.5 tbsp olive oil
  • 4 cups yellow squash (cut into 1/2-inch cubes)
  • 1 cup white onion
  • 1 cup celery
  • 1/4 cup green peppers
  • 4 garlic cloves (freshly minced for best flavor)
  • 1 tbsp unsalted butter
For the dressing:
  • 1 cornbread (crumbled into small bite-sized pieces)
  • 2 tsp sage
  • 1/2 tsp dried thyme
  • 1 tsp creole seasoning (I use Tony Chachere's for a nice kick)
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 14 oz cream of chicken soup (I prefer Campbell’s for the creamiest texture)
  • 2.75 cups chicken broth
  • 2 eggs (room temperature, about 70°F)

Method
 

  1. Preheat your oven to 350°F. While it heats, prepare all your vegetables: dice the onion, celery, and green peppers into similar-sized pieces (about 1/2-inch), cut the yellow squash into 1/2-inch cubes, and mince the garlic cloves fresh. Crumble the cornbread into small bite-sized pieces into a large mixing bowl. Having everything prepped and ready ensures your vegetables cook evenly and you're ready to move quickly through the next steps.
  2. Heat the olive oil and butter together in a large skillet over medium-high heat until the butter is foaming. Add the onion, celery, and peppers first and cook for about 4-5 minutes, stirring occasionally, until they begin to soften. Add the squash and garlic, continuing to cook for another 5-7 minutes until the squash is tender and all vegetables are soft but not mushy. I like to cook until the squash releases some of its moisture—this adds flavor and body to the dressing. Once the vegetables are soft, remove from heat and let cool slightly.
  3. Add the cooked vegetables from Step 2 to the bowl with the crumbled cornbread. Sprinkle in the sage, thyme, Creole seasoning, salt, and black pepper. Stir everything together gently but thoroughly, making sure the seasonings are distributed evenly throughout the mixture. The warm vegetables will begin to soften the cornbread slightly, which is exactly what you want for proper texture.
  4. In a small bowl, whisk together the room-temperature eggs and cream of chicken soup until well combined and smooth. Pour this mixture into the vegetable and cornbread mixture from Step 3, stirring gently to incorporate everything. The eggs act as a binder that will help give the dressing structure and a custard-like texture when baked.
  5. Gradually pour in the chicken broth while stirring, adding it slowly to reach the desired consistency—you're aiming for a texture like thick oatmeal that holds together but isn't dry. Pour the entire mixture into a 9x13-inch baking dish (or similar size casserole). I find it helpful to give the mixture one final stir in the pan to ensure everything is evenly distributed before baking, which prevents dry spots.
  6. Place the baking dish in the preheated 350°F oven and bake for 40-45 minutes, until the top is golden brown and the mixture is set when you gently shake the pan (it shouldn't jiggle excessively). The dressing will continue to set slightly as it cools. Let it rest for 5 minutes before serving for the best texture and easier portioning.