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. Let the good times roll.
For 10 people
16 ounce(s) chicken livers, drained
10 ounce(s) fresh oysters, undrained
6 ounce(s) French bread, 1-day old, crumbled
1/2 cup(s) butter, salted
12 cup(s) green onions, chopped
2large onions, chopped
4 teaspoon(s) cloves garlic, minced
5stalks celery, chopped
1 cup(s) chopped fresh parsley
8 ounce(s) ground beef
8 ounce(s) ground pork, cooked and drained
1 teaspoon(s) rubbed sage
1 teaspoon(s) ground thyme
1/2 teaspoon(s) ground black pepper
6 teaspoon(s) creole seasoning
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.