Ingredients
- Bread -2 to 3 loves day old white sandwich bread cut into 1” to 2” cubes
- 2 cups cubed corn bread cut into 1” to 2” cubes (optional) *
- 1 medium size onion – diced ½” pieces
- 2 medium size yellow squash – washed peeled and grated shredded
- 2 medium size zucchini squash – washed peeled and grated shredded
- 3 medium size carrot – washed peeled and grated shredded
- 1 cup grated shredded cabbage (optional) *
- ½ teaspoon celery seed
- 2-teaspoon poultry seasoning
- 2- teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 3 tablespoon onion powder
- 1 ½ cups pre cooked brown rice (optional) **
- ½ cup butter (one stick)
- 3 tablespoon olive oil
- 2 large eggs
- 1 cup milk
Preparation
Cube and place the cubed bread in a large mixing bowl the day before you start to assemble the ingredients for mixing the dressing. Turn occasionally throughout the day this allows the dressing/stuffing bread to reduce moisture content.
- Preheat oven to 350 degrees.
- Place 3 table spoons canola or olive oil and ½ cup butter in a sauté pan on medium high heat.
- Melt butter and add celery seed, salt, black pepper, onion powder, garlic powder, and poultry seasoning Stirring for 30 seconds then add diced onion, grated yellow squash, zucchini, carrot, (cabbage optional) and cook until the vegetables are soft. (4-5 minutes).
- Combine milk and eggs blend together until mixture is frothy.
- Place all ingredients into bread cubes and fold mixture together until completely blended (the mixture should have enough moisture to hold together.)
Instructions
Place in preheated 350 degree oven and bake in a covered baking pan for 30 - 40 minutes remove cover, and bake for an additional 10 to 15 minutes until golden brown.
For a fancier presentation try baking the dressing in a Bundt pan lightly spray with vegetable or canola cooking
Serving Suggestions
- I usually make 3 or 4 days before thanksgiving a pan of yellow corn bread to eat with my chili dinner and save the leftover corn bread for my Stuffing mix.
- I generally will make an additional 1½ cups of rice to my Dads Good Rice recipe to save time in adding to the dressing/stuffing recipe (remember to add an additional 2 cups of water per 1 cup of rice)