Creole Dressing
Ingredients
- 1 (16 ounce) container chicken livers, drained ⓘ
- 1 (10 ounce) container fresh oysters, undrained
- 8 ounces loaf day-old French bread, crumbled (half of a 1 lb. loaf) ⓘ
- 1/2 cup butter or 1/2 cup margarine ⓘ
- 2 bunches green onions, chopped ⓘ
- 2 large onions, chopped
- 4 garlic cloves, minced
- 5 stalks celery, chopped ⓘ
- 1 cup chopped fresh parsley ⓘ
- 1/2 lb ground beef, cooked and drained ⓘ
- 1/2 lb ground pork, cooked and drained
- 1 teaspoon rubbed sage ⓘ
- 1 teaspoon ground thyme ⓘ
- 1/2 teaspoon pepper ⓘ
- 2 tablespoons creole seasoning ⓘ
Instructions
- Chop chicken livers and cook in boiling water until tender; drain and set aside.
- Drain the oysters and reserve the liquid; chop oysters coarsely.
- Pour oyster liquid over bread; set aside.
- In a large skillet, melt the butter over medium-high heat; add in green onions and the next 4 ingredients; cook and stir constantly until vegetables are tender.
- Add in chopped chicken livers, oysters, bread mixture, beef, and the remaining ingredients; lower heat and simmer for about 15 minutes.
- Spoon mixture into a 13x9 inch baking dish.
- Bake in a 350° oven for 30 minutes or until thoroughly heated.
Nutrition & Diet Analysis (per serving)
852
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).