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.
1/2 pound Andouille, finely chopped
1/2 cup Tasso, finely chopped
4 cups Chicken stock
1 Pan cornbread about 9-inch pan
4 tablespoons Margarine
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 Parsley, finely chopped
1/4 cup Bell pepper, finely chopped
2 teaspoons Garlic, finely chopped
2 teaspoons Salt
1 teaspoon 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. 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.