1 lb. sausage, browned and crumbly
4 pieces celery, chopped small
4 medium to large squash, grated or chopped small
1 large sweet onion, chopped small
1 large can chicken broth
1 can cream chicken soup
1 large can evaporate milk
1 medium size skillet or pan of cornbread, baked and cooled
salt and pepper to taste

Brown sausage in large skillet; add celery and onion, stir fry a few minutes. Add squash and stir fry another minute. In a large bowl, mix all the other ingredients until blended well. Add sausage and squash mixture to this and mix well. Pour into baking dish or baking pan and bake at 300-325°F until brown on top and as dry as you like your dressing. Serve hot.