Pepperidge Farm Cornbread Stuffing Pepperidge Farm Cornbread Stuffing

Pepperidge Farm Cornbread Stuffing


If you are from the Rochester New York area then you probably recall an upscale restaurant named the Brighton Inn.
My aunt was good friends with the chef and she taught me many recipes used at the Brighton Inn. Was one of her favorites.

                 

Pepperidge Farm Cornbread Stuffing

INGREDIENTS:

3 cups Pepperidge Farm Cornbread Stuffing

1/4 cup butter, melted (1/2 stick)

1 can  Condensed Cream of Chicken Soup

Medium onion chopped

One stalk of celery chopped

• 
  

1/2 cup sour cream

2 medium yellow squash, shredded (about 2 cups)

2 small zucchini, shredded (about 2 cups)
[You can use all yellow or all zucchini]

1 small carrot, shredded (about 1/3 cup)

1/2 cup shredded Cheddar cheese


DIRECTIONS:


Stir the soup, sour cream, yellow squash, zucchini, carrot and cheese in a medium bowl. Spread the mixture over the stuffing mixture and sprinkle with the reserved stuffing mixture.


Bake at 350°F. for 40 minutes or until the mixture is hot and bake