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READY IN:
SERVES:
8
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter over medium heat. Saute the onions, celery, green onions and garlic until tender, stirring frequently.
  2. Gradually add the chopped oysters. Cook about 4 minutes, constantly stirring.
  3. Add the parsley; stir. Lower the heat and simmer for 5 minutes.
  4. Add the cheese and pepper; stir.
  5. Remove from the heat and begin stirring in the bread crumbs a little at a time.
  6. Add the pecans and oyster liquor and stir.
  7. Cover and let stand for 3-5 minutes.
  8. 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.
  9. 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.

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