Creole Dressing

Ingredients

• 16 ounces chicken livers, drained
• 10 ounces fresh oysters, undrained
• 1/2 loaf French bread, day old, crumbled
• 1/2 cup butter or margarine
• 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

Method

1. Chop chicken livers and cook in boiling water until tender. Drain and set aside.
2. Drain oysters, reserving liquid; coarsely chop oysters. Pour reserved liquid over bread; set aside.
3. 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.
4. Spoon into a 13 x 9 x 2-inch baking dish.
5. Bake at 350 degrees F for 30 minutes or until thoroughly heated.

Yield: 10 servings

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