Creole Dressing Recipe

Name: Creole Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350u00b0 oven for 30 minutes or until thoroughly heated.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Creole Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Creole Dressing

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