St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Oyster Dressing	

1 stick of unsalted butter
2 cups chopped onions
1 cup celery chopped
1 cup green onions chopped
1- 3 cloves garlic, minced
~ 4 dozen oysters, chopped if large
1/2 cup fresh parsley, chopped
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, optional 

Melt the butter over medium heat. 
Sauté the onions, celery, green onions and garlic until tender, 
stirring frequently. Gradually add the shucked 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 a bird of your choice, 
but better and safer it can be served as a side dish 
with seafood, turkey, duck goose, etc. 

To serve as a casserole, simply spoon the dressing into a 
buttered casserole dish, sprinkle the top with unseasoned 
bread crumbs and butter and bake until just hot enough to eat - 
say 325-350°F for ~20 minutes, more or less. 
I usually also add to it any giblets laying about. 

- pax -

Andrew H. Auld

From: "Andrew Auld" 
Date: Mon, 11 Dec 2006 
To: anglican@stsams.org
Subject: [Anglican] Recipe - oyster dressing

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At 05:11 PM 12/11/2006, Chuck Cole wrote:
Any alcohol?
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I however, usually add a little white or a tawny port....