Andouille-Tasso Dressing
Submitted by zaboro
Crumbled cornbread loaded with andouille, tasso, and sautéed vegetables, moistened with smoky meat broth for a spicy Creole stuffing that elevates any roast.
YIELD
1 servingsPREP
10 minCOOK
70 minREADY
80 minThis isn’t your grandmother’s Thanksgiving dressing (unless your grandmother is from New Orleans).
You simmer andouille and tasso in chicken stock until fork-tender, sauté a rainbow of vegetables just until wilted, then toss it all with crumbled unsweetened cornbread and just enough of that smoky meat broth to make it moist but not soggy.
The result is a stuffing with serious personality: spicy, savory, and begging to be tucked inside a veal pocket or served alongside roasted anything.
Pro Tips
- Use unsweetened cornbread: Sweet cornbread throws off the savory balance (check the mix label carefully).
- Don’t overcook vegetables: You want them just wilted, not mushy, so they keep some texture in the final dressing.
- Add stock slowly: Moisten the dressing gradually, stopping when it’s just moist (too much liquid makes it gummy).
- Taste before seasoning: Tasso and andouille are already salty and spicy, so you may not need any extra salt or pepper.
Variations
- Bake it crispy: Transfer to a baking dish, dot with butter, and bake at 375°F for 20 minutes for crispy edges.
- Add oysters: Fold in a pint of drained oysters for classic New Orleans oyster dressing.
Ingredients
Directions
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.
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