Smoked Tasso & Andouille Stuffing
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Not eligible for shipping to CanadaBring the Cajun flavor to your Thanksgiving table with this New Orleans stuffing! It’s a “POW” of Cajun flavor with smoked pork tasso, spicy andouille sausage, Creole trinity and local bread.
Thanksgiving Day at Commander’s Palace is always filled to the brim with celebration. They host a lot of the same families year after year, a family tradition to so many of their neighbors. Holidays are always such an exciting time where music, joy, and laughter fill the air of the dining rooms. Festive food and truly genuine hospitality are a celebration of the spirit of Thanksgiving. Out of the Haute Creole kitchen of Commander’s Palace, you can adorn your table with some of our Thanksgiving favorites also found in Commander’s Kitchen and The Wild Side Cookbooks.
Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.
This package serves 4 people and includes Smoked Tasso & Andouille Stuffing (32 oz.)
- Stuffing ships frozen with ice packs, may thaw during transit.
- Upon arrival, store stuffing in the refrigerator or in the freezer.
- Stuffing lasts up to 3 days in the refrigerator or up to 3 months in the freezer.
- Store dressing in the refrigerator for 1-2 days. Make sure the dressing is thawed all the way through before cooking.
To Serve
- Defrost stuffing overnight in the refrigerator.
- Preheat oven to 300°F.
- Bake stuffing covered in the container provided for 45 minutes.
- Uncover and stir the stuffing gently to make sure it is heating evenly throughout.
- Cover again and bake until the desired temperature is reached (should be an internal temperature of approx. 200°F).
- Serve while hot and enjoy!
- Tasso & Andouille Stuffing – Tasso (Brinded, Smoked Pork), Andouille (Smoked Pork Sausage), Bacon, Ham, Bread, Onions, Celery, Bell Peppers, Poultry Stock, Herbs Allergens: Gluten, Soy, Pork, Sesame, Dairy.
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
