Andouille Tasso Dressing Recipe

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Servings: 1


Cost per recipe $4.77 view details


  1. Start off by baking your cornbread to package directions (be sure you choose an unsweetened cornbread mix) and letting it cold to room temperature. Then, to a 2-1/2-qt saucepan, bring the chicken stock to a boil, toss in the finely minced andouille and tasso, reduce the heat, and simmer for about 1 hour till the meats are soft and tender.
  2. Meanwhile, take a 12-inch skillet and heat the margarine over medium heat.
  3. Then quickly saute/fry the onions, green onions, celery, mushrooms, bell pepper, parsley and garlic till all of them are just wilted - Don't OVERCOOK!
  4. Next, take a mixing bowl and crumble the cornbread. Then stir in the sauteed vegetable mix and all of the meats and blend everything thoroughly.
  5. 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 sufficient in the tasso and andouille to suit you.
  6. Use with Stuffed Veal Pocket.
  7. 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.
  8. Bass


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1437g
Calories 758  
Calories from Fat 493 65%
Total Fat 55.63g 70%
Saturated Fat 10.72g 43%
Trans Fat 8.34g  
Cholesterol 0mg 0%
Sodium 7191mg 300%
Potassium 1576mg 45%
Total Carbs 50.79g 14%
Dietary Fiber 13.1g 44%
Sugars 13.44g 9%
Protein 17.5g 28%
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