CREOLE DRESSING

Creole Dressing image

Provided by ratherbeswimmin

Categories Creole

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 15

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

Steps:

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.