Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Andouille; finely chopped 1/2 c Tasso; finely chopped
4 c Chicken stock 1 pk Cornbread; about 9-inch pan
4 tb Margarine 1 c Onions; finely chopped
1/2 c Green onions; finely choppe 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.
Courtesy of Shareware RECIPE CLIPPER 1.1

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