Louisiana Creole Dressing
16 ounces chicken livers, drained
10 ounces fresh
1/2 loaf French bread, day old, crumbled
butter or margarine
2 bunches green onions, chopped
2 large onions,
4 cloves garlic, minced
5 stalks celery, chopped
chopped fresh parsley
1/2 pound ground beef, cooked and drained
pound ground pork, cooked and drained
1 teaspoon rubbed sage
1/2 teaspoon ground black pepper
2 tablespoons Creole
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.
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.Bake at 350 degrees F for 30 minutes or until thoroughly
Yields 10 servings.
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