Andouille-Tasso Dressing Recipe

Andouille-Tasso Dressing Recipe

Ingredients:

1/2 lb of andouille; chopped finely
1/2 c of tasso; chopped finely
4 c of stock (chicken)
1 pc of unsweetened cornbread (9-inch pan)
4 Tbsps of margarine
1 c of onions; chopped finely
1/2 c of onions (green); chopped finely
1/2 c of celery; chopped finely
1/2 c of mushrooms (fresh); sliced
1/4 c of parsley; chopped finely
1/4 c of bell pepper; chopped finely
2 tsps of garlic; chopped finely
2 tsps of salt
1 tsp of pepper (black)

Instructions:

Prepare cornbread as stated in its package instructions and let cool. Boil the stock on a saucepan then add tasso along with the andouille. Reduce heat; let it simmer till tender, about one hour.

Melt margarine on a 12 inch skillet above moderate heat; saute two onions, mushrooms, celery, parsley, garlic, and (bell) pepper till tender, without overcooking.

Crumble cornbread into a bowl then add sauteed mixture; stir thoroughly. Gradually add the stock till just moistened. Season salt & pepper if necessary.

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