Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Chicken Liver | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (1-pound) loaf French bread
- ¼ pound chicken gizzards
- 3 cups water
- 1 cup finely chopped onion
- ¼ cup finely chopped celery
- ¼ cup finely chopped green pepper
- 1 bunch green onions, finely chopped
- 1 bunch fresh parsley, finely chopped
- 2 cloves garlic, crushed
- ¼ cup butter
- ½ pound ground lean beef
- ¼ pound ground pork
- ¼ pound chicken livers, finely chopped
- 1 teaspoon instant-blending flour (like Wondra)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 2 (or more) dashes hot sauce
- 2½ pints oysters, undrained
Directions
Cut bread in half lengthwise and place cut side up on a baking sheet; bake 350°F for 15 – 20 minutes until lightly browned.
Tear bread into about 1-inch pieces.
Place in a large bowl.
Set aside.
Place gizzards and 3 cups water in a saucepan, cover and cook over medium heat 45 minutes or until tender.
Remove gizzards, reserving 1½ cups broth.
Finely chop gizzards, set aside.
Saute vegetables, parsley, and garlic in butter in a large skillet.
Add gizzards, ground beef, pork, and livers; cook over medium-high heat until meat is no longer pink, stirring to crumble meat.
Add reserved broth, reduce heat to low, and simmer 30 minutes or until broth has been reduced to about ½ cup.
Stir in flour and seasonings.
Simmer 10 minutes.
Spoon mixture over bread.
Cut oysters in half, add oysters and oyster liquid to bread mixture.
Stir until well combined.
Spoon into a well-greased 3-quart casserole.
Bake at 350°F or until thoroughly heated.
Category:Cathy's Recipes
Category:Stuffing Recipes
Category:French bread Recipes
Category:Onion Recipes
Category:Celery Recipes
Category:Green bell pepper Recipes
Category:Green onion Recipes
Category:Parsley Recipes
Category:Ground beef Recipes
Category:Ground pork Recipes
Category:Chicken liver Recipes
Category:Oyster Recipes