2-3 c. yellow squash, cubed (crook necks)
1 sm. onion, diced
2 c. crumbled corn bread
2 tbsp. butter, melted
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1 tsp. poultry seasoning (marjoram, thyme, sage)
Salt & pepper to taste

Cook squash and onion in enough water for simmering, about 1 1/2 cups, until tender. Drain; reserving 1 cup liquid. Mix all ingredients lightly; place in 2 quart buttered casserole. Bake at 350 degrees for 30 minutes or until light golden brown.

Yield 6-8 servings. Serve this dressing with precooked turkey breast and a fruit salad for an easy satisfying meal.