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Associate.com - Share Your Recipe!

Recipe Name: Andouille-tasso Dressing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/2 Pound(s) Andouille - finely chopped
1/2 Cup(s) Tasso - finely chopped
4 Cup(s) Chicken stock
1 Pan cornbread
about 9-inch pan
4 Tablespoon(s) Margarine
1 Cup(s) Onions - finely chopped
1/2 Cup(s) Green onions - finely
chopped
1/2 Cup(s) Celery - finely chopped
1/2 Cup(s) Mushrooms - fresh, sliced
1/4 Cup(s) Parsley - finely chopped
1/4 Cup(s) Bell pepper - finely
2 Teaspoon(s) Garlic - finely chopped
2 Teaspoon(s) Salt
1 Teaspoon(s) Black pepper
Directions:
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 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. From Michelle Bass From: Rich
Harper

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1032
Calories From Fat: 547
Total Fat: 61.6g
Cholesterol: 28.8mg
Sodium: 8161.3mg
Potassium: 3254.9mg
Carbohydrates: 84.6g
Fiber: 23.5g
Sugar: 29.7g
Protein: 48.4g


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