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Andouille-Tasso Dressing

1/2 pound Andouille, finely chopped
1/2 cup tasso, finely chopped
4 cups chicken stock
1 pan cornbread about 9-inch pan
4 tablespoons margarine
1 cup onions, finely chopped
1/2 cup green onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup fresh mushrooms, sliced
1/4 cup parsley, finely chopped
1/4 cup bell pepper, 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 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.

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.


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