Summer vegetable meets winter favorite (with recipe)
June is a busy month for me, two birthdays, and then Father’s Day, all in the same week. One of the reasons is because we have a family rule that whatever the occasion may be, you get to pick your favorite meal and I will cook it. This month we combined everybody’s special day into one meal. Thank goodness because I did not want to be a special order cook!
Thank goodness they all agreed on the same menu, country-style steak and gravy, rice and fresh green beans. While shopping for the fresh green beans, I found a huge basket of fresh summer squash that had just arrived. Although my husband does not care for squash, I thought maybe I could come up with a recipe he might be willing to try.
Luckily, I had all the ingredients I usually use for my Thanksgiving dressing. I remembered my Mom making the dressing during the summer months with squash when we had an abundance of it coming in frequently. Plus, my fresh sage had already begun to bloom so I knew its flavor was peaking. I had a half bag of herb stuffing mix and a half cake of cornbread in the freezer, and a can of cream of chicken soup, so it seemed to me to be the perfect time to make a squash casserole, Thanksgiving style.
I also remember my Mom making this type of casserole with broccoli and left-over chicken. Although I do think of these dishes to be cool weather recipes, they’re a great way to use up vegetables in different ways. I think zucchini, corn and even fresh okra would work in this particular recipe as well.
You could also use browned, ground pork, sausage, or turkey with the vegetables and make the casserole a main entrée. Once you have pre-cooked the meat or vegetables, and combined with the other ingredients, the casserole only takes about 30 minutes to bake, so you’re not heating up the kitchen too long.
Try this recipe for a nice change of pace with some of the fresh garden vegetables that are beginning to come in. As for the dinner I cooked for our special occasion, the casserole was a hit, even Ellis ate a piece.
Squash Dressing
3 cups fresh yellow squash, sliced or chopped
1 large onion, chopped
½ stick butter
2 cups herb stuffing mix
2 cups cornbread, crumbled
1 large egg, beaten
1 can cream of chicken soup
2 Tbs.
How Long To Cook Stuffed Turkey - News
You could also use browned, ground pork, sausage, or turkey with the vegetables and make the casserole a main entrée. Once you have pre-cooked the meat or vegetables, and combined with the other ingredients, the casserole only takes about 30 minutes to
That bread also was the basis for Mrs. Haffner's made-from-scratch Thanksgiving stuffing. By the time the children were adults with families of their own, she'd make enough to stuff a huge turkey and to fill a large roaster — enough to feed her seven
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How Long To Cook Stuffed Turkey
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How Long To Cook Stuffed Turkey - Bookshelf
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