Creole Dressing

• 1 (16 ounce) container chicken livers, drained
• 1 (10 ounce) container fresh oysters, undrained
• 8 ounces loaf day-old French bread, crumbled (half of a 1 lb. loaf)
• 1/2 cup butter or 1/2 cup margarine
• 2 bunches green onions, chopped
• 2 large onions, chopped
• 4 garlic cloves, 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 teaspoon rubbed sage
• 1 teaspoon ground thyme
• 1/2 teaspoon pepper
• 2 tablespoons creole seasoning

1. Chop chicken livers and cook in boiling water until tender; drain and set aside.
2. Drain the oysters and reserve the liquid; chop oysters coarsely.
3. Pour oyster liquid over bread; set aside.
4. In a large skillet, melt the butter over medium-high heat; add in green onions and the next 4 ingredients; cook and stir constantly until vegetables are tender.
5. Add in chopped chicken livers, oysters, bread mixture, beef, and the remaining ingredients; lower heat and simmer for about 15 minutes.
6. Spoon mixture into a 13x9 inch baking dish.
7. Bake in a 350u0b0 oven for 30 minutes or until thoroughly heated.

chicken livers, fresh oysters, bread, butter, green onions, onions, garlic, stalks celery, parsley, ground beef, ground pork, sage, ground thyme, pepper, creole seasoning

Taken from www.food.com/recipe/creole-dressing-143762 (may not work)