Andouille tasso Dressing
Amp up your stuffing recipe with andouille sausage! This side dish is a great companion to any cajun style dish.
- 1/2 pound Andouille, finely chopped
- 1/2 cup tasso, finely chopped
- 4 cups chicken stock
- 1 pan of cornbread in a 9-inch pan
- 4 tablespoons margarine
- 1 cup onions, finely chopped
- 1/2 cup green onions, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup fresh mushrooms, sliced
- 1/4 cup parsley, finely chopped
- 1/4 cup bell pepper, finely chopped
- 2 teaspoons garlic, finely chopped
- 2 teaspoons 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 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.
- 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.
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