Recipe - Andouille-Tasso Dressing

One half pound Andouille finely chopped
One half cup Tasso finely chopped
4 cup Chicken stock
1 Pan cornbread
about 9inch pan
4 tablespoon Margarine
1 cup Onions finely chopped
One half cup Green onions finely
chopped
One half cup Celery finely chopped
One half cup Mushrooms fresh, cut or sliced up
One fourth cup Parsley finely chopped
One fourth cup Bell pepper finely
chopped
2 teaspoon Garlic finely chopped
2 teaspoon Salt
1 teaspoon 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 21/2quart 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 12inch 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