Calico Corn Bread Dressing is a hearty and flavorful dish that is often served as part of a traditional Thanksgiving or holiday meal. This savory dressing combines homemade cornbread with a medley of vegetables, sausage, and seasonings to create a comforting and delicious side dish. With its rich flavors and satisfying texture, Calico Corn Bread Dressing has become a beloved staple on many festive tables.

Cornbread dressing has a long history in Southern cuisine and is deeply rooted in American culinary traditions. It is believed to have originated from Native American cooking methods, as corn was a staple crop in many indigenous cultures. Over time, European settlers in America adopted and adapted these corn-based dishes, resulting in the development of cornbread and cornbread dressing.

The term “calico” in Calico Corn Bread Dressing refers to the mixture of colorful ingredients used in the dish. The combination of cornbread, sausage, vegetables, and seasonings creates a vibrant and flavorful dressing that is both visually appealing and delicious.

As families and communities gathered to celebrate holidays and special occasions, cornbread dressing became a beloved accompaniment to roasted meats, especially during Thanksgiving feasts. It has since become a cherished part of Southern cuisine, and variations of the recipe can be found throughout the United States.

PREP: 45 MIN. + COOLING

BAKE: 35 MIN.

MAKES: 58 SERVINGS (¾ CUP EACH)

INGREDIENTS

FOR CORNBREAD:

• 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 canola oil

FOR DRESSING:

• 4 pounds bulk pork sausage
• 5 cups water
• 8 cups sliced celery (about 1½ bunches)
• 2 medium green peppers, chopped
• 2 tablespoons plus 1½ teaspoons dried minced garlic
• 2 teaspoons pepper
• ¼ teaspoon cayenne pepper
• 24 slices white bread, cubed
• 6 cans (14½ ounces each) chicken broth
• 2 bunches green onions, sliced
• ¼ cup minced fresh parsley

INSTRUCTIONS

1. In a large bowl, combine the all-purpose flour, yellow cornmeal, baking powder, and salt.
2. In another large bowl, whisk the eggs, milk, and canola oil together.
3. Stir the egg mixture into the dry ingredients just until moistened.
4. Pour the batter into two greased 13×9-inch baking dishes.
5. Bake at 425°F (220°C) for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cornbread to cool on wire racks.
6. In two Dutch ovens, cook the bulk pork sausage over medium heat until no longer pink. Drain the excess fat.
7. Stir in the water, sliced celery, chopped green peppers, dried minced garlic, pepper, and cayenne pepper. Bring the mixture to a boil, then reduce the heat and cover. Simmer for 5-7 minutes or until the vegetables are crisp-tender.
8. In several large bowls, crumble the cornbread into ½-inch pieces.
9. Stir in the cubed white bread, chicken broth, sliced green onions, and minced fresh parsley.
10. Add the cooked sausage mixture to the cornbread mixture and mix well to combine.
11. Divide the dressing mixture among four greased 13×9-inch baking dishes.
12. Cover the baking dishes and bake at 350°F (175°C) for 25 minutes.
13. Uncover the dishes and bake for an additional 10-15 minutes or until the top is lightly browned.
14. Calico Corn Bread Dressing is now ready to be served as a delicious and comforting side dish alongside roasted meats, poultry, or as part of a festive holiday meal. Enjoy the flavors and textures of this beloved Southern classic!