Oyster Dressing


4 ounces butter
2 cups onions, finely chopped
1 cup celery, finely chopped
1 cup green onions, thinly sliced
1-1/2 tablespoons garlic, minced
4 dozen oysters, chopped
1/2 cup parsley, finely chopped
1 teaspoon freshly ground black pepper
1/2 cup Peccorino Romano cheese, grated
3 cups coarse unseasoned bread crumbs
1-1/2 cups oyster liquor
1/2 cup pecans, chopped

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

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