Calico Corn Bread Dressing Recipe

Ingredients

• 4 cups all-purpose flour
• 4 cups yellow cornmeal
• 2 tablespoons plus 2 teaspoons baking powder
• 2 teaspoons salt
• 4 eggs
• 4 cups milk
• 1 cup vegetable oil
• DRESSING:
• 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

• In a large bowl, combine the flour, cornmeal, baking powder and salt. In another large bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
• Pour into two greased 13-in. x 9-in. baking dishes. Bake at 425° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
• In a two Dutch ovens, cook sausage over medium heat until no longer pink; drain. Stir in the water, celery, green peppers, garlic, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender.
• In a very large bowl, crumble corn bread into 1/2-in. pieces. Stir in the white bread, broth, onions and parsley. Add sausage mixture. Divide among four greased 13-in. x 9-in. baking dishes.
• Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 58 servings (3/4 cup each).

Calico Corn Bread Dressing published in Taste of Home October/November 2008, p51