BBQ Pitmaster Adrian Davila’s Cornbread Dressing Recipe
Texas-based Chef Adrian Davila is the award-winning third-generation pitmaster who leads Davila’s BBQ in Seguin, Texas. You may recognize him as a food judge on The Travel Channel‘s “American Grilled,” or the winner of the Food Network‘s “BBQ Blitz” competition show. Chef Davila is known for specializing in authentic Texas barbecue with a uniquely Latin American twist. Here he shares with us one of his favorite recipes for dressing, a perfect side for barbecues, picnics, and holiday meals.
Aunt Olivia’s Cornbread Dressing
8 servings
Ingredients
- A pan of fresh cornbread of your choice, crumbled into small pieces
- 8 tablespoons butter (1 stick)
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 4 stalks celery, chopped
- 1 teaspoon poultry seasoning
- 2 to 2 ½ cups chicken stock or broth
- One 10.5 ounce can of cream of chicken soup
- ¼ cup sugar
- 1 ½ teaspoons dried sage
- 1 ½ teaspoons dried parsley
- ¾ teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
- Add poultry seasoning, chicken stock and cream of chicken soup to the mixture.
- In a large bowl combine crumbled cornbread and sugar.
- Stir in half of the vegetable and chicken stock mixture until well combined.
- Add dried sage, dried parsley, salt, pepper and the other half of the vegetable and chicken stock mixture. Mixture should be very moist. Add more stock if necessary.
- Transfer to a greased baking dish and cover with plastic wrap and foil.
- Bake at 350 degrees for 45 minutes to an hour.
WATCH CHEF ADRIAN’S RECIPE ON INSTAGRAM
