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Recipes
Stuffing & Dressing
Turkey
Whole Turkeys
Whole Turkey Breasts
Stuffing & Dressing
Granny's
Andouille Tasso Dressing
1/2 lb Andouille - finely chopped
1/2 c Tasso - finely chopped
4 c Chicken stock
1 Pan cornbread - about 9-inch pan
4 tbs Margarine
1 c Onions - finely chopped
1/2 c Green onions - finely -chopped
1/2 c Celery - finely chopped
1/2 c Mushrooms - fresh, sliced
1/4 c Parsley - finely chopped
1/4 c Bell pepper - finely -chopped
2 tbs Garlic - finely chopped
Salt & 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 ~- 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" Bake in oven @ 350F 30-45 mins until brown
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Tasso
Ham
Tasso, a highly
seasoned, intensely flavored smoked pork, adds a wonderful flavor to a variety
of dishes, from soups to jambalaya to pastas and seafood dishes.
·
8-10 pounds
boneless pork butt
5 tablespoons salt
5 tablespoons cayenne pepper
3 tablespoons freshly ground black pepper
3 tablespoons white pepper
2 tablespoons paprika
2 tablespoons cinnamon
2 tablespoons garlic powder or granulated garlic
Trim the pork of all
excess fat and cut it into strips about 1 inch thick and at least 4 inches
long. Mix together the seasonings and place in a shallow pan. Roll each strip
of pork in the seasoning mixture and place on a tray. Cover with plastic wrap
and refrigerate at least overnight (preferable a couple of days).
Prepare your smoker.
Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don't
let the smoker get too hot. Remove the meat and let it cool completely, then
wrap well in plastic and foil. The tasso will keep well in the refrigerator
for up to 10 days, and it also freezes very well.