Oyster Bread Dressing

Description
Contributed by Catsrecipes Y-Group
 * Source: Southern Living Holiday Dinners 1982
 * 8 servings

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

 * 1) Cut bread in half lengthwise and place cut side up on a baking sheet; bake 350°F for 15 – 20 minutes until lightly browned.
 * 2) Cool.
 * 3) Tear bread into about 1-inch pieces.
 * 4) Place in a large bowl.
 * 5) Set aside.
 * 6) Place gizzards and 3 cups water in a saucepan, cover and cook over medium heat 45 minutes or until tender.
 * 7) Remove gizzards, reserving 1½ cups broth.
 * 8) Finely chop gizzards, set aside.
 * 9) Saute vegetables, parsley, and garlic in butter in a large skillet.
 * 10) Add gizzards, ground beef, pork, and livers; cook over medium-high heat until meat is no longer pink, stirring to crumble meat.
 * 11) Add reserved broth, reduce heat to low, and simmer 30 minutes or until broth has been reduced to about ½ cup.
 * 12) Stir in flour and seasonings.
 * 13) Simmer 10 minutes.
 * 14) Spoon mixture over bread.
 * 15) Cut oysters in half, add oysters and oyster liquid to bread mixture.
 * 16) Stir until well combined.
 * 17) Spoon into a well-greased 3-quart casserole.
 * 18) Bake at 350°F or until thoroughly heated.