1/2 lb andouille - finely chopped
1/2 cup tasso - finely chopped
4 cup chicken stock
1 pan cornbread about 9-inch pan
4 tbsp margarine
1 cup onions - finely chopped
1/2 cup green onions - finely chopped
1/2 cup celery - finely chopped
1/2 cup mushrooms - fresh, sliced
1/4 cup parsley - finely chopped
1/4 cup bell pepper - finely chopped
2 tsp garlic - finely chopped
2 tsp salt
1 tsp black pepper
A Recipe for
Andouille-Tasso Dressing
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Start off by baking your cornbread to package directions (be sure you
choose an unsweetened cornbread mix) and letting it cool to room
temperature. Then, to a 2-1/2-quart saucepan, bring the chicken
stock to a boil, toss in the finely chopped andouille and tasso,
reduce the heat, and simmer for about 1 hour until the meats are soft
and tender.
Meanwhile, take a 12-inch skillet and melt the margarine over medium
heat. Then quickly saute the onions, green onions, celery, mushrooms,
bell pepper, parsley and garlic until all of them are just wilted ~-
DO NOT OVERCOOK!
Next, take a mixing bowl and crumble the cornbread. Then stir in the
sauteed vegetable mixture and all of the meats and blend everything
thoroughly.
At this point, begin adding the meat stock you made - a little at a
time -- to moisten the dressing. Remember... you want the stuffing
"just moist" -- not wet! And you want to taste the stuffing before
adding any salt and pepper. There may already be enough in the tasso
and andouille to suit you.
Use with Stuffed Veal Pocket.
NOTE: The best way to enhance the flavor of a traditional New
Orleans veal pocket is to stuff it with a cornbread dressing spiced
up with andouille and tasso.
From "Frank Davis Cooks Naturally N'Awlins" by Frank Davis. From
Michelle Bass From: Rich Harper
Serves: 1
Andouille-Tasso Dressing Recipe brought to you by Recipes To-Go