Smoked Sausage & Tasso
2 tablespoons canola oil
1 pound smoked sausage, diced
½ pound tasso, cubed
4 tablespoons unsalted butter
4 cups onion, diced
2 cups celery, diced
2 cups green bell pepper, diced
2 tablespoons garlic, minced
1 tablespoon Paul Prudhomme Poultry Magic
1 bunch green onions, chopped
½ bunch parsley, chopped
2 tablespoons sage, chopped
1 quart chicken stock
2 pounds prepared cornbread (bought from Rouses Bakery), cut into cubes
- Heat the canola oil in a large pan over medium-high heat, and cook the smoked sausage to render the fat, around 5 minutes.
- Add the tasso and cook for an additional 2 minutes.
- Remove the sausage and tasso from the pan, reserving the fat. Place the cooked meat on a plate lined with a paper towel to absorb the excess grease.
- Add the butter to the reserved fat from the sausage and tasso into the pan; heat until melted.
- Add the onion, celery and bell pepper to the butter and reserved fat mixture in the pan, and cook over medium heat.
- Scrape the bottom of the pan with your spoon to release the fond from the bottom of the pan. This will help give a little more color to the vegetables. (You can add a little of the chicken stock to the pan if necessary to help loosen the stubborn bits.)
- After the vegetables have cooked down and caramelized, add the garlic and Poultry Magic to the pan, and cook for an additional 2 minutes.
- Combine the cubed cornbread, tasso and smoked sausage, cooked vegetables, green onion, parsley and sage in a mixing bowl. Toss until completely mixed.
- Transfer the dressing mix to a 9×13 pan, and pour the chicken stock over the mixture.
- Preheat the oven to 400°F, and bake the dressing for 45 minutes until a golden brown crust forms on the top.
- Remove from the oven and set aside for 10 minutes before serving.