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    CREOLE STUFFING


    Source of Recipe


    MSN Community - Recipe Roundup - posted by Collector

    List of Ingredients




    From: Collector

    Creole Dressing

    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

    Recipe



    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.

    Bake at 350 degrees for 30 minutes or until thoroughly heated.

 

 

 


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