Yield: 1 servings
|½ pounds||Andouille; finely chopped|
|4 cups||Chicken stock|
|½ cup||Green onions; finely choppe|
|½ cup||Mushrooms; fresh, sliced|
|¼ cup||Bell pepper; finely chopped|
|½ cup||Tasso; finely chopped|
|1 pack||Cornbread; about 9-inch pan|
|1 cup||Onions; finely chopped|
|½ cup||Celery; finely chopped|
|¼ cup||Parsley; finely chopped|
|2 teaspoons||Garlic; finely chopped|
|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 2-½-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 1⅒