Categories: Dressings 
      Yield: 1 servings 
  
    1/2 lb Andouille; finely chopped         1/2 c  Tasso; finely chopped 
      4 c  Chicken stock                       1 pk Cornbread; about 9-inch pan 
      4 tb Margarine                           1 c  Onions; finely chopped 
    1/2 c  Green onions; finely choppe       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 ts Garlic; finely chopped 
      2 ts Salt                                1 ts 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 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. 
    Courtesy of Shareware RECIPE CLIPPER 1.1