My dear friend from Bridge City, Texas sent me this recipe. Ironically it is also similar to Ava’s my sister-in-law’s Squash Dressing which she often prepares for Thanksgiving or Christmas dinner. Although similarity, there are a few differences.

Whichever method is used, it would be an appealing KEEPER dressing for a holiday meal.


(Combined recipe from the recipe files of Audrey Lawson & Ava McWhorter)

5 yellow squash
2 boxes cornbread Mix (Ava uses 1 regular cornbread box & 1 Mexican pkg. cornbread)
4 eggs
½ cup chopped onion (Ava uses 2 cups chopped green onions or 1 white onion, chopped)
½ cup chopped bell pepper (Audrey only)
2 cups chopped celery (Ava only)
2 tsp. minced garlic (Ava only)
1 lb. Jimmy Dean sausage, fried & drained (Audrey only) or shredded cooked chicken, reserving broth (Ava only)
1 (10 ½ oz.) can cream of mushroom soup or Ava uses 1 (10 ½ oz.) canned cream of chicken soup
Chicken broth (homemade or canned chicken broth)
Desired seasonings to taste
½ lb. cheese of choice, grated (Audrey only)

Cook squash until well done, drain and mash; set aside. Prepare the two cornbread mixes together following directions on the boxes using four eggs. Do not overbake, just until lightly brown on top; crumble and set aside. Sauté the vegetables until tender. In a large bowl mix squash, crumbled cornbread, cooked vegetables, sausage (or chicken), canned soup and desired seasonings. Audrey stirs in grated cheese. Add chicken broth being sure it is enough for desired moisture. Place into a lightly greased 9 X 13 inch pan or baking dish. Bake at 400º for 20 – 30 minutes. Dressing is best served with giblet gravy and cranberry sauce.

NOTE: Ava maintains since all ingredients are precooked, be sure not to overcook as it will cause the dressing to be dry. Moist dressing (but not runny) is preferred. She sometimes prepares her dressing without the chicken.

May you always know God’s many blessings. Happy Thanksgiving.