Andouille-Tasso Dressing
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Andouille-Tasso Dressing
  Dressings    Breakfast  
Last updated 6/12/2012 1:03:55 AM. Recipe ID 28141. Report a problem with this recipe.
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      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.
  
  




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Recipe ID 28141 (Apr 03, 2005)

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