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Andouille-Tasso Dressing















Trans-fat Free, High Fiber


½ pound andouille
finely chopped
½ cup tasso
finely chopped
4 cups chicken broth
1 Pan cornbread
4 tablespoons margarine
1 cup onions
finely chopped
½ cup scallions, spring or green onions
finely chopped
½ cup celery
finely chopped
½ cup mushrooms
fresh, sliced
¼ cup parsley leaves
finely chopped
¼ cup sweet red bell peppers
finely chopped
2 teaspoons garlic
finely chopped
2 teaspoons salt
1 teaspoon 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 2½ 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 sauté 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" -- 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1346g (47.5 oz)
Amount per Serving
Calories 85860% of calories from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 6759mg 282%
Total Carbohydrate 20g 20%
Dietary Fiber 6g 25%
Sugars g
Protein 60g
Vitamin A 81% Vitamin C 79%
Calcium 18% Iron 28%
* based on a 2,000 calorie diet How is this calculated?


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