Title: | Creole Dressing | Category: | Christmas | Sub-Category: | Stuffing | | Creole Dressing16 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 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 F for 30 minutes or until thoroughly heated. Yields 10 servings. Per Serving: 372 Calories; 23g Fat (56.6% calories from fat); 21g Protein; 19g Carbohydrate; 2g Dietary Fiber; 275mg Cholesterol; 507mg Sodium Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates

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