Prep 0 mins
Cook 0 mins
- 4 ounces butter
- 2 cups onions, finely chopped
- 1 cup celery, finely chopped
- 1 cup green onion, thinly sliced
- 1 1⁄2 tablespoons garlic, minced
- 4 dozen oysters, chopped
- 1⁄2 cup parsley, finely chopped
- 1 teaspoon black pepper, freshly ground
- 1⁄2 cup pecorino romano cheese, grated
- 3 cups coarse unseasoned bread crumbs
- 1 1⁄2 cups oyster liquor
- 1⁄2 cup pecans, chopped
- Melt the butter over medium heat. Saute the onions, celery, green onions and garlic until tender, stirring frequently.
- Gradually add the chopped oysters. Cook about 4 minutes, constantly stirring.
- Add the parsley; stir. Lower the heat and simmer for 5 minutes.
- Add the cheese and pepper; stir.
- Remove from the heat and begin stirring in the bread crumbs a little at a time.
- Add the pecans and oyster liquor and stir.
- Cover and let stand for 3-5 minutes.
- Salt to taste. The dressing can be stuffed into the fowl of your choice, or it can be served as a side dish with seafood.
- To serve as a casserole, spoon the dressing into a buttered casserole dish, sprinkle the top with unseasoned bread crumbs, dot with butter and bake at 350F for 20 minutes.
I can't believe there are no reviews for this gem of a recipe! What makes it so good? the great variety of tastes - oyster cheese pecans for texture. It's rich, but a great side dish for plain turkey. I first found it in recipezaar a few years ago looking for a twist on our family oyster dressing. This recipe has gotten rave reviews every time I've used it several times since then -- friends and family loves it. I'd lost my printout & so glad that food.com still has it!