Aunt Olivia’s Cornbread Dressing Recipe

Today’s guest post recipe comes to us from Adrian Davila, award-winning third-generation pitmaster of Davila’s BBQ in Seguin who specializes in authentic Texas barbecue with a uniquely Latin American twist. This recipe will make approximately 8 servings.

Aunt Olivia’s Cornbread Dressing Recipe

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 1/2 cups chicken stock or broth
One 10.5 ounce can of cream of chicken soup
1/4 cup sugar
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried parsley
3/4 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 degrees F.

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.

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