Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    pan cornbread -- about 9-inch pan
   4      cups          chicken stock
     1/2  pound         andouille -- finely chopped
     1/2  cup           tasso -- finely chopped
   4      tablespoons   butter
   1      cup           onions -- finely chopped
     1/2  cup           green onions -- finely chopped
     1/2  cup           celery -- finely chopped
     1/2  cup           mushrooms -- fresh, sliced
     1/4  cup           bell pepper -- finely chopped
     1/4  cup           parsley -- finely chopped
   2      teaspoons     garlic -- finely chopped
   2      teaspoons     salt
   1      teaspoon      black pepper

Preparation:

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 qt 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" skillet and melt the butter 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. From "Frank Davis Cooks Naturally N'Awlins" by Frank Davis