Patti LaBelle's Cornbread Dressing Recipes
Patti LaBelle has been a beloved chef for many years, and it's no surprise that her cornbread dressing recipes have become family favorites. Whether you’re looking for something new this holiday season or just want to add an extra-special touch to your Thanksgiving feast. So if you’re looking for something special this year, give these a try.
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Servings: 7 people
Calories: 186kcal
Equipment
- bowl
- Stirrer, etc.
Ingredients
Cornish Hen Stock Base:
- 2 cups of Cornish Hen stock
Cornbread Foundation:
- 2 pounds of white cornbread crumbled
Buttery Goodness:
- 1/3 cup of unsalted butter
Additional Chicken Stock:
- 2 cups of reduced-sodium chicken stock
Vegetable Ensemble:
- 2 sliced green onions
- 6 stalks of celery diced
- 2 green bell peppers diced
Aromatic Seasonings:
- 1/4 cup of dried oregano
- 6 teaspoons of celery seeds
- Poultry seasoning to taste
Salt and Pepper:
- Himalayan pink salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine the chicken stock, cornbread, melted butter, onion, celery, bell pepper, oregano, celery seeds, poultry seasoning, pink Himalayan salt, and freshly ground black pepper. Mix until all ingredients are combined.
- Stir in the cornish hen stock and bread mixture until everything is fully incorporated.
- Cook for another 10-15 minutes on low heat, stirring occasionally.
- Serve your dressing warm with a side of cranberry sauce or your favorite gravy.
Notes
- If you want a creamier dressing, you can add an additional half cup of chicken stock.
- To give the dish more flavor, try adding fresh herbs like parsley or thyme.
- For extra crunchy top, mix together some melted butter and panko breadcrumbs and sprinkle them over the top before baking.
- If you want to make a vegetarian version of this dish, you can substitute the chicken stock with vegetable stock and omit the cornish hen stock.