Andouille-Tasso Dressing (Michelle Bass)

Recipe Ingredients

1		Pan cornbread - about 9-inch pan
4 cups	948ml	Chicken stock
1/2 lb	227g / 8oz	Andouille - finely chopped
1/2 cup	73g / 2.6oz	Tasso - finely chopped
4 tablespoons	60ml	Butter
1 cup	62g / 2.2oz	Onions - finely chopped
1/2 cup	31g / 1.1oz	Green onions - finely chopped
1/2 cup	55g / 1.9oz	Celery - finely chopped
1/2 cup	118ml	Mushrooms - fresh, sliced
1/4 cup	36g / 1.3oz	Bell pepper - finely chopped
1/4 cup	36g / 1.3oz	Parsley - finely chopped
2 teaspoons	10ml	Garlic - finely chopped
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Black pepper

Recipe Instructions

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 qt 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" skillet and melt the butter 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.

Source:
Emeril Lagasse

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