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Oyster-Artichoke Dressing

List of Ingredients




15 slices white bread, diced
1 cup butter, melted and divided
1 cup diced onion
2 cups diced celery
Nutmeg, sage and rosemary
20 fresh oysters
2 cups dry white wine
4 eggs
1 cup chicken stock
1 tablespoon minced fresh parsley
3 cups diced cooked artichoke bottoms
Salt and pepper




Recipe



Preheat oven to 300 degrees.

Spread bread on baking sheets. Drizzle with 1/2 cup butter and toast in preheated oven 15 minutes. Turn and bake until lightly browned, about 10 minutes longer.

Cook onion and celery in remaining butter until tender. Add nutmeg, sage and rosemary to taste.

Place oysters in pan with wine. Bring just to boil. Drain, reserving liquid. Chop oysters. In large bowl, mix toast cubes, sauteed vegetables, oysters, reserved liquid, eggs, chicken stock, parsley and artichokes. Season to taste with salt and pepper. Toss thoroughly. Use to stuff 15- to 20-pound turkey or place in greased 4-quart casserole dish and bake uncovered at 325 degrees until lightly browned, about 1 hour.