This is pretty close to how I remember Grandmother's....
I'm not near my recipe box at the moment:

Oyster Dressing
Printer version of this recipe

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 H. 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:
Thanks much! Let us know if there are any significant tweaks in Grandmother's version. Any alcohol?

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Grandmother never drank - she claimed. (She did run through 3 pints of Geritol a week - roughly 40 proof or so, I think..)

I however, usually add a little white or a tawny port.... but hell, I'm Episcopalian (she was a Presby...)
- pax -
Andrew H. Auld