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
- Start off by baking your cornbread to package directions (be sure you choose an unsweetened cornbread mix) and letting it cold to room temperature.
- 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.
- Meanwhile, take a 12-inch skillet and heat the margarine over medium heat.
- 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!
- Next, take a mixing bowl and crumble the cornbread.
- Then stir in the sauteed vegetable mix 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 sufficient 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.