Granny's
Andouille Tasso Dressing
1/2 lb Andouille - finely chopped
1/2 c Tasso - finely chopped
Kat's Tasso HamPK12
4 c Chicken stock
1 Pan cornbread - about 9-inch pan
4 tbs Margarine
1 c Onions - finely chopped
1/2 c Green onions - finely -chopped
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 tbs Garlic - finely chopped
Salt & 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 sautéed 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" Bake in oven @ 350F 30-45 mins until brown
The real voyage of discovery consists not in seekingnew
landscapes, but in having new eyes.
- Marcel Proust