Calico Cornbread Dressing

18 ingredients
5 steps

Ingredients

  • 4 cups all-purpose flour
  • 4 cups yellow cornmeal
  • 2 tablespoons plus 2 teaspoons baking powder
  • 2 teaspoons salt
  • 4 large eggs
  • 4 cups milk
  • 1 cup canola oil
  • 4 pounds bulk pork sausage
  • 5 cups water
  • 8 cups sliced celery (about 1-1/2 bunches)
  • 2 medium green peppers, chopped
  • 2 tablespoons plus 1-1/2 teaspoons dried minced garlic
  • 2 teaspoons pepper
  • 1/4 teaspoon cayenne pepper
  • 24 slices white bread, cubed
  • 6 cans (14-1/2 ounces each) chicken broth
  • 2 bunches green onions, sliced
  • 1/4 cup minced fresh parsley

Directions

  1. 1
    Preheat oven to 425°. In a large bowl, combine flour, cornmeal, baking powder and salt. In another large bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Reduce oven temperature to 350°.
  2. 2
    Pour into two greased 13x9-in. baking dishes. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
  3. 3
    In a two Dutch ovens, cook sausage over medium heat until no longer pink; drain. Stir in water, celery, green peppers, garlic, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer 5-7 minutes or until vegetables are crisp-tender.
  4. 4
    In several large bowls, crumble cornbread into 1/2-in. pieces. Stir in white bread, broth, onions and parsley. Add sausage mixture. Divide among four greased 13x9-in. baking dishes.
  5. 5
    Cover and bake at 350° 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

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