Creole Dressing

A New Orleans classic. From Southern Living.

• Ready In: 1 hr 15 mins
• Serves: 10

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

Directions

1. Chop chicken livers and cook in boiling water until tender; drain and set aside.
2. Drain the oysters and reserve the liquid; chop oysters coarsely.
3. Pour oyster liquid over bread; set aside.
4. 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.
5. Add in chopped chicken livers, oysters, bread mixture, beef, and the remaining ingredients; lower heat and simmer for about 15 minutes.
6. Spoon mixture into a 13x9 inch baking dish.
7. Bake in a 350° oven for 30 minutes or until thoroughly heated.