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 ½ 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 12inch 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 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.
