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

  1. Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
  2. Add poultry seasoning, chicken stock and cream of chicken soup to the mixture.
  3. In a large bowl combine crumbled cornbread and sugar.
  4. Stir in half of the vegetable and chicken stock mixture until well combined.
  5. 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.
  6. Transfer to a greased baking dish and cover with plastic wrap and foil.
  7. Bake at 350 degrees for 45 minutes to an hour.

 
WATCH CHEF ADRIAN’S RECIPE ON INSTAGRAM

 

www.davilasbbq.com