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
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. Yield: 2 quarts, about 8 servings.