Creole Dressing

Yield: 10 servings

Ingredients

• 16 ounces chicken livers, drained
• 10 ounces fresh oysters, undrained
• 1/2 loaf French bread, 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 pound ground beef, cooked and drained
• 1/2 pound ground pork, cooked and drained
• 1 teaspoon rubbed sage
• 1 teaspoon ground thyme
• 1/2 teaspoon ground black pepper
• 2 tablespoons Creole seasoning

Instructions

1. Chop chicken livers and cook in boiling water until tender.
2. Drain and set aside.
3. Drain oysters, reserving liquid; coarsely chop oysters.
4. Pour reserved liquid over bread; set aside.
5. 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.
6. Add chopped chicken livers, oysters, bread mixture, beef, and remaining ingredients; reduce heat, and simmer about 15 minutes.
7. Spoon into a 13 x 9 x 2 inch baking dish.
8. Bake at 350 degrees F for 30 minutes or until thoroughly heated.

Nutrition

Per serving: 372 Calories; 23g Fat (56.6% calories from fat); 21g Protein; 19g Carbohydrate; 2g Dietary Fiber; 275mg Cholesterol; 507mg Sodium

Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates