CALICO CORNBREAD DRESSING

Calico Cornbread Dressing image

"My mother made this recipe after tasting her mother-in-law's cornbread dressing. We get together every November to make it, take out what we need for the holiday, and then freeze the leftovers to eat during the year." -Colleen Ruple, Beaumont, Texas

Provided by Taste of Home

Time 1h20m

Yield 58 servings (3/4 cup each).

Number Of Ingredients 19

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
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

Steps:

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°. , 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. , 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., 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. , Cover and bake at 350° 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

Nutrition Facts : Calories 210 calories, Fat 11g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 587mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.