There is something mighty comforting about a pan of simple dressing baked until the corners turn crisp and the buttery edges turn deep golden brown. These Southern 4-ingredient buttery dressing squares remind me of the kind of no-fuss holiday side dish that shows up on a crowded Thanksgiving table and disappears before the turkey is half carved. With just a handful of pantry and refrigerator staples, you get a tender, savory center and that irresistible browned crust folks always reach for first.
Serve these dressing squares alongside roast turkey, baked ham, or fried chicken, and do not forget a spoonful of giblet gravy or chicken gravy over the top if you like things extra comforting. They also pair beautifully with green beans, cranberry sauce, candied sweet potatoes, or even a simple plate of sliced tomatoes when you want to make them outside the holidays.
Southern 4-Ingredient Buttery Dressing Squares
Servings: 9 squares
Ingredients
1 box (6 ounces) chicken-flavored stuffing mix
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream
1/2 cup unsalted butter, melted
Directions
1. Preheat the oven to 350°F and lightly butter or line an 8-inch square baking pan with foil for easy lifting.
2. In a medium mixing bowl, stir together the stuffing mix, condensed cream of chicken soup, sour cream, and melted butter until everything is evenly moistened.
3. Press the mixture evenly into the prepared pan, smoothing the top gently with the back of a spoon.
4. Bake for 30 to 35 minutes, until the top is golden brown and the edges are crisp and buttery.
5. Let the dressing rest for 10 minutes, then lift from the pan if lined, cut into squares, and serve warm.
Variations & Tips
Add a little onion: If you want a touch more old-fashioned dressing flavor, stir in 1/4 cup very finely minced onion before baking. It gives the squares a little extra savoriness without making the recipe fussy.
Make it extra herby: A pinch of rubbed sage or poultry seasoning goes a long way here. Stuffing mixes vary from brand to brand, so a little taste of the dry mix can help you decide whether it needs more seasoning.
Use a different soup: Cream of celery or cream of mushroom can stand in for the cream of chicken if that is what you have in the pantry. Each one gives the squares a slightly different character, but they all bake up rich and tender.
For cleaner squares: Let the pan cool just enough to set before slicing. If you cut too soon, they will still taste wonderful, but the pieces may not hold their shape quite as neatly.
To make ahead: Mix and spread everything into the pan, cover, and refrigerate for several hours before baking. You may need to add a few extra minutes to the baking time if it goes into the oven cold.