Ingredients:

• 4 cups cooked yellow crook neck squash
• 1 medium onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 stick butter or margarine
• 2 cups crushed Cheezit crackers
• 2 cups shredded cheddar cheese
• 1 cup milk or heavy cream

Directions:

• Cook the squash, onion, butter, salt and pepper until onion and squash are tender.
• Mix remaining ingredients except for 3/4 cup of the crackers and 3/4 cup of the shredded cheese.
• Pour into a 2 quart casserole and top with remaining crackers and cheese.
• Bake at 350F for 30 minutes.

Ingredients:

• 4 cups cornbread crumbled
• 10 slices dried bread, cubed
• 1 pound mild italian sausage
• 1-1/2 cups celery chopped
• 1 cup onion chopped
• 1-1/2 teaspoons salt
• 1 teaspoon poultry seasoning
• 1/4 cup jalapeno peppers, seeded and chopped
• 2 eggs slightly beaten
• 1 cup turkey broth

Directions:

• Preheat oven to 325F.
• In large bowl combine cornbread and bread cubes.
• In large skillet, over medium-high heat, saute sausage, celery and onion until sausage is no longer pink and vegetables are tender.
• Combine with cornbread mixture.
• Add salt, poultry seasoning, jalapeno peppers, eggs and turkey broth.
• Spoon dressing into lightly greased 3-quart casserole dish.
• Bake, covered, at 325 degrees F, 45 to 50 minutes.