Cooking Directions:

Melt the butter over medium heat. Sauté 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 350°F for 20 minutes.

Yield: 2 quarts, about 8 servings