Andouille Tasso Dressing Recipe

• 1/2 lb Andouille - finely minced
• 1/2 c. Tasso - finely minced
• 4 c. Chicken stock
• 1 x Pan cornbread about 9-inch pan
• 4 Tbsp. Margarine
• 1 c. Onions - finely minced
• 1/2 c. Green onions - finely minced
• 1/2 c. Celery - finely minced
• 1/2 c. Mushrooms - fresh, sliced
• 1/4 c. Parsley - finely minced
• 1/4 c. Bell pepper - finely minced
• 2 tsp Garlic - finely minced
• 2 tsp Salt
• 1 tsp Black pepper

1. Start off by baking your cornbread to package directions (be sure you choose an unsweetened cornbread mix) and letting it cold to room temperature.
2. Then, to a 2-1/2-qt saucepan, bring the chicken stock to a boil, toss in the finely minced andouille and tasso, reduce the heat, and simmer for about 1 hour till the meats are soft and tender.
3. Meanwhile, take a 12-inch skillet and heat the margarine over medium heat.
4. Then quickly saute/fry the onions, green onions, celery, mushrooms, bell pepper, parsley and garlic till all of them are just wilted - Don't OVERCOOK!
5. Next, take a mixing bowl and crumble the cornbread.
6. Then stir in the sauteed vegetable mix and all of the meats and blend everything thoroughly.
7. At this point, begin adding the meat stock you made - a little at a time - to moisten the dressing.
8. Remember... you want the stuffing "just moist" - not wet!
9. And you want to taste the stuffing before adding any salt and pepper.
10. There may already be sufficient in the tasso and andouille to suit you.
11. Use with Stuffed Veal Pocket.
12. 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.
13. Bass

tasso, chicken stock, pan, margarine, onions, green onions, celery, mushrooms, parsley, bell pepper, garlic, salt, black pepper

Taken from cookeatshare.com/recipes/andouille-tasso-dressing-65179 (may not work)