In a large frying pan, melt 8 tablespoons of butter over medium-high heat.
Add the yellow onions and saute until starting to clear; about 8 to 10 minutes.
Add the celery and saute another 5 minutes.
Add the garlic and about half of the Herb and Spice Blend, including the bay leaves. Stir to combine and saute about 2 minutes until the garlic is aromatic.
Mix in the artichoke hearts and saute for 5 minutes.
Add the green onions and continue to saute for another 5 minutes
Add the stock starting with about 3 cups (reserving the rest in case needed). Stir to combine, increase heat and bring to a low boil for about 5 minutes
While that is simmering, place asaute pan over high heat.
To that pan, add 1 tablespoon of butter and saute the drained oysters for about 5 minutes. Sprinkle in about a tablespoon of parsley.
Add the sauteed oysters to the artichokes using a slotted spoon. Don’t add the pan juice until you see how much you need, if any.
Once combined, add about 4 cups of stuffing bread and the remaining parsley; mix well to thoroughly combine everything. Add more stuffing bread, stock or oyster juice until you have the consistency of a dressing (somewhat like cooked oatmeal).
Remove the skillet from the heat; cover and let it sit for about 10 minutes, then check it again to see if more bread or liquid is needed.
Taste for seasoning and add more Herb and Spice Blend or kosher salt if needed.