What’s In A Name…Osh Gosh B’Squash
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Hi All! GUESS WHAT’S NEXT WEEK! Yea, I know Thanksgiving, BUT what else? Black Friday, the BIGGEST shopping day of the year! I heard it through the grapevine that Kohl’s Department Stores will be opening at 4 am. Friday, November 23. I LOVE to shop, but I’m not camping out all night at the stores to get trampled going after that one “Hot Item”. No Sirree Bob. Remember what happened the year the cabbage patch dolls came out?
Of course there are those that will camp out at the stores, not necessarily because they are shopping for kids or grandkids on their list. They are looking to capitalize by purchasing those “hot items” that are in short supply only to turn around to resell them on ebay to the highest bidder.
Perusing through the circulars and sale papers, watching football, and just lying around like beached whales is generally the consensus in our family after a big Thanksgiving meal. What are your plans for Thanksgiving, cooking, going out to eat, having your meal catered?
This year I have two Thanksgiving Dinners to cook for, neither of which is at my house; two separate meals on two different days. My contributions will be desserts, side dishes, and finger foods. More often than not I get asked, “will you please bring deviled eggs”? Or sometimes, depending on the occasion, my homemade pimento cheese sandwiches, not that there’s any secret ingredient to mine? Maybe it’s the Miracle Whip. LOL. What do you always get asked to bring?
One of the Thanksgiving Dinners I will be cooking for will be vegetarian. I saw THAT, don’t snarl your nose. LOL. Aside from the absence of a big juicy Butterball Turkey, and, or a Honey Baked Ham, you’d never know this was a vegetarian meal. There’ll be cranberry sauce, rolls, potatoes, rice balls, green beans, corn casserole, etc., etc., and Dressing. Yea, dressing. I won’t be furnishing it for this particular meal, but I have a recipe for Squash Dressing. Okay, carrot cake doesn’t taste like carrots, and squash dressing doesn’t taste like squash. What’s in a name? BTW, you can also make this recipe with chicken if you prefer.
Squash Dressing
2 Cups Cooked Squash (yellow), mashed (you can use canned, drained)
2 Cups Cornbread, crumbled
½ Cup Chopped Onion
1 Can Cream of Celery Soup (you can use Cream of Mushroom)
¼ Cup Melted Butter
½ Cup Milk
Salt, Pepper, and Sage to taste (I use 1 ½ Tablespoons Sage, unless I double the recipe)
Broth (Either “No Chicken” Chicken Broth, or Vegetable Broth)*
Mix all ingredients together adding broth last. If needed, add small amounts of broth at a time to get desired consistency (not too dry, or too soupy). Bake in a 2 quart casserole dish at 350 degrees for 30 minutes or until brown.
I always double the recipe when I make it, and bake in a 13×9 inch glass pan lightly sprayed with Pam. I have also made it and added cooked, shredded chicken breasts.
*If preferred, you can use regular chicken broth.
Bon Appetite
The Backseat Gourmet
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