Sourdough-Oyster Dressing



8 servings

Recipe from

Oxmoor House


8 cups cubed sourdough bread (about 8 slices)
1/4 cup butter or margarine
1 onion, finely chopped
4 celery ribs, chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (8-ounce) container shucked oysters, drained and coarsely chopped (about 2 dozen oysters)
1/2 cup whipping cream
8 bacon slices, cooked and crumbled
1/3 cup chopped fresh Italian parsley
1 (6-ounce) jar marinated artichoke hearts, drained and chopped


Arrange bread cubes on 2 baking sheets. Bake at 350° for 10 minutes or until dry and golden.

Melt butter in a large skillet over medium-high heat; add onion, celery, and garlic. Sauté 6 to 8 minutes or until tender. Add salt and next 3 ingredients; cook 1 minute. Remove from heat.

Combine bread cubes, oyster mixture, bacon, parsley, and artichoke hearts in a large bowl, tossing well. Spoon dressing into a greased 11" x 7" baking dish. Bake, uncovered, at 375° for 45 minutes.