Sausage Dressing with Squash

9
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In


"This is so good, I serve it all year round, not just for Thanksgiving. Make the cornbread earlier, using my cornbread recipe, not a sweet, fluffy cornbread. By the way, even picky kids eat this. I've never had one figure out there was squash in it."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (194.7 g)
  • Calories 343.1
  • Total Fat - 22.6 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 95.9 mg
  • Sodium - 625.2 mg
  • Total Carbohydrate - 26.2 g
  • Dietary Fiber - 2.6 g
  • Sugars - 10.2 g
  • Protein - 9.1 g
  • Calcium - 52.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 10.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350 degrees, grease a casserole dish. I use a 9" round x 4" high casserole dish.

Step 2

Boil and drain squash. Fry sausage and remove from pan. Saute onion in bacon grease. Crumble cornbread.

Step 3

If you don't have enough cornbread, you can make up the difference with dry bread cubes, but please don't use storebought. To make your own bread cubes, tear up bread then bake in oven at 200 degrees for a couple of hours.

Step 4

Can make ahead to here.

Step 5

Combine all ingredients, cover and bake 1 hour, removing cover last 10 minutes.

Step 6

Serve hot.

Tips & Variations


No special items needed.

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