All In A Creole Dressing

All In A Creole Dressing

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.
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At a glance
Main Ingredient:
Cooking Method:
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Course/Dish:
Makes:
10 servings

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
    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; 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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