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All In A Creole Dressing
What do you get when you cross chicken livers, oysters, butter, ground beef, ground pork and delicate herbs? A decadent dressing that's inspired by Creole flavoring.
Ingredients
- 16 oz. chicken livers, drained
- 10 oz. fresh oysters, undrained
- 1/2 loaf French bread, 1-day old, crumbled
- 1/2 cup butter
- 2 bunches green onions, chopped
- 2 large onions, chopped
- 4 cloves garlic, 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 tsp. rubbed sage
- 1 tsp. ground thyme
- 1/2 tsp. ground black pepper
- 2 tbsp. Creole seasoning
Methods/steps
- Chop chicken livers and cook in boiling water until tender. Drain and set aside.
- Drain oysters, reserving liquid; coarsely chop oysters. Pour reserved liquid over bread; set aside.
- Melt butter in a large skillet over medium-high heat; add green onions and next 4 ingredients, and cook, stirring constantly, until vegetables are tender. Add chopped chicken livers, oysters, bread mixture, beef, and remaining ingredients; reduce heat, and simmer about 15 minutes; spoon into a 13 x 9 x 2-inch baking dish and bake at 350 degrees for 30 minutes or until thoroughly heated.
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