Nannyís Dressing

  • Yield: 6 to 8 servings


  • Olive oil for cooking
  • One-half pound each ground veal, pork and beef
  • 1 bell pepper, chopped
  • 1 medium-size onion, chopped
  • 2 garlic cloves, chopped
  • Handful of chopped parsley
  • Small jar of salad olives
  • One and one-half cups pecan pieces
  • 2 to 3 dozen oysters (if small, then leave whole. Otherwise cut in half)
  • Seasoning salt (with a light hand)
  • Pepper to taste


  • Heat the olive oil in a large, heavy pot over medium-high heat. Add the meats and cook, stirring, until brown and all pink has disappeared. Add in remaining ingredients, stir and simmer on low heat for 2-3 hours. Adjust seasoning, if necessary, and remember that the olives are salty so be careful with the seasoning salt. My mother-in-law serves this as a dressing with roast turkey at Thanksgiving. It can also served over rice as a main course.