1 (1 lb.) loaf French bread
1/4 lb. chicken gizzards
3 c. water
1 c. finely chopped onion
1/4 c. finely chopped celery
1/4 c. finely chopped green pepper
1 bunch green onion, finely chopped
1 bunch fresh parsley, finely chopped
2 cloves garlic, crushed
1/4 c. butter, melted
1/2 lb. lean ground beef
1/4 lb. ground pork
1/4 lb. chicken livers, finely chopped
1 tsp. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. red pepper
2 dashes Tabasco sauce
2 1/2 pts. oysters, undrained

Cut bread in half lengthwise and place, cut side up, on a baking sheet. Bake at 350 degrees for 15 to 20 minutes or until lightly browned. Cool. Tear bread into 1 inch pieces. Place in a large bowl and set aside.

Place gizzards and water in a saucepan; cover and cook over medium heat 45 minutes or until tender. Remove gizzards, reserving 1 1/2 cups of broth. Finely chop gizzards; set aside.

Saute onion and next 5 ingredients 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 1/2 cup. Stir in flour and seasonings; simmer 10 minutes.

Spoon mixture over bread. Cut oysters in half; add oysters and liquid to bread mixture. Stir until blended. Spoon mixture into a well-greased, shallow casserole. Bake at 350 degrees for 20 minutes. 8 servings.