Andouille-Tasso Dressing (Michelle Bass)

Course : Cajun
Serves: 1
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Ingredients:

1 medium cornbread about 9-inch pan
4 cups chicken stock
1/2 pound andouille -- finely chopped
1/2 cup tasso -- finely chopped
4 tablespoons butter
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 bell pepper -- finely chopped
1/4 cup parsley -- finely chopped
2 teaspoons garlic -- finely chopped
2 teaspoons salt
1 teaspoon black pepper
 

Preparation / Directions:

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 qt 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" skillet and melt the butter over medium heat. Then quickly sauté 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 sautéed 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. From "Frank Davis Cooks Naturally N'Awlins" by Frank Davis


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