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---------- Recipe via Meal-Master (tm) v8.02
Title: ANDOUILLE-TASSO DRESSING
Categories: Dressings, Breakfast
Yield: 1 servings
1/2 lb Andouille - finely chopped
1/2 c Tasso - finely chopped
4 c Chicken stock
1 Pan cornbread
- about 9-inch pan
4 tb Margarine
1 c Onions - finely chopped
1/2 c Green onions - finely
-chopped
1/2 c Celery - finely chopped
1/2 c Mushrooms - fresh, sliced
1/4 c Parsley - finely chopped
1/4 c Bell pepper - finely
-chopped
2 ts Garlic - finely chopped
2 ts Salt
1 ts Black pepper
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
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