Nutrition info - Recipes

Creole Dressing

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.

Creole Dressing


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
  • 2 large onions, chopped
  • 4 teaspoon(s) cloves garlic, minced
  • 5 stalks 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


  1. Chop chicken livers and cook in boiling water until tender. Drain and set aside.
  2. Drain oysters, reserving liquid; coarsely chop oysters. Pour reserved liquid over bread; set aside.
  3. 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.

Nutrition facts

  • Kcal: 538.88 kcal
  • Fibers (g): 6.51g
  • Sodium (mg): 1273.42mg
  • Carbs: 29.91g
  • Fat: 36.4g
  • Saturated fat (g): 12.83g
  • Proteins: 22.58g