Sausage Dressing with Squash
Servings
Prep Time
Cook Time
Ready In
Recipe: #14908
October 21, 2014
Categories: Comfort Food, Dinner, Casseroles, Side Dishes, Pork, Pork Sausage, Vegetables, Squash, North American, Budget-Friendly, Cooking With Condensed Soup, Easy/Beginner Cooking, Make-Ahead, Christmas, Entertaining, Fall/Autumn, Potluck, Sunday Dinner, Thanksgiving, Winter, Oven Bake, Make it from scratch more
"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."
Ingredients
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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