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Andouille-Tasso Dressing (Michelle Bass)

Cuisine: Cajun
Type: Meat, Pork, Poultry
Serves: 1 people

Recipe Ingredients

1   Pan cornbread - about 9-inch pan
4 cups 948mlChicken stock
1/2 lb 227g / 8ozAndouille - finely chopped
1/2 cup 73g / 2.6ozTasso - finely chopped
4 tablespoons 60mlButter
1 cup 62g / 2.2ozOnions - finely chopped
1/2 cup 31g / 1.1ozGreen onions - finely chopped
1/2 cup 55g / 1.9ozCelery - finely chopped
1/2 cup 118mlMushrooms - fresh, sliced
1/4 cup 36g / 1.3ozBell pepper - finely chopped
1/4 cup 36g / 1.3ozParsley - finely chopped
2 teaspoons 10mlGarlic - finely chopped
2 teaspoons 10mlSalt
1 teaspoon 5mlBlack 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.

Emeril Lagasse


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