---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dressings, Breakfast
       Yield: 1 servings
     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  Onions - finely chopped
     1/2 c  Green onions - finely
     1/2 c  Celery - finely chopped
     1/2 c  Mushrooms - fresh, sliced
     1/4 c  Parsley - finely chopped
     1/4 c  Bell pepper - finely
       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
   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.  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
   From “Frank Davis Cooks Naturally N'Awlins” by Frank
   Davis. From Michelle Bass From: Rich Harper