Creole Dressing

Submitted by ratherbeswimmin

"A New Orleans classic. From Southern Living."

 

• Ready In: 1hr 15mins
• Ingredients: 15

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.