Andouille-Tasso Dressing

Directions

1. 1

   1/2 lb Andouille - finely chopped 1/2 c Tasso - finely chopped 4 c Chicken stock 1 Pan cornbread - about 9-inch pan 4 tb Margarine 1 c Onion

2. 2

   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 sim

3. 3

   Meanwhile, take a 12-inch skillet and melt the margarine over medium heat

4. 4

   Then quickly saute the onions, green onions, celery, mushrooms, bell pepper, parsley and garlic until all of them are just wilted -- DO NOT

5. 5

   Then stir in the sauteed vegetable mixture and all of the meats and blend everything thoroughly

6. 6

   At this point, begin adding the meat stock you made - a little at a time -- to moisten the dressing

7. 7

   Remember.

8. 8

   you want the stuffing "just moist" -- not wet! And you want to taste the stuffing before adding any salt and pepper