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Sourdough-Oyster Dressing

Yield 8 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.

Christmas with Southern Living 2004