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Oyster Artichoke Dressing

Simple 10 ingredients plus spices. Thanksgiving dressing with oysters and artichoke hearts for a distinctive Creole dressing.
Prep Time20 mins
Cook Time1 hr 15 mins
Resting Time (all together)20 mins
Total Time1 hr 55 mins
Course: Side Dish
Cuisine: Creole
Keyword: thanksgiving dressing
Servings: 16 Servings
Calories: 478kcal
Author: Sweet Daddy D

Here's What You Need

  • 10 tablespoons Butter in all
  • 2 pints Oysters drain, keep juice
  • 4 cups Artichoke Hearts See Notes
  • 3 cups Yellow onions about 2 medium onions
  • ½ cup Celery
  • 2 tablespoon Garlic 3 to 4 cloves
  • ¼ cup Parsley
  • 2 bunch green onions
  • 4 cups Chicken stock in all
  • 6 cups bread stuffing in all

Herb and Spice Blend

  • 2 teaspoon Oregano
  • 2 teaspoon Basil
  • 1 teaspoon thyme
  • 2 teaspoon ground Sage
  • 2 teaspoon Creole seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 bay leaves

Here's What You Do


  • Place the oysters in a strainer over a bowl. Drain and reserve the oyster liquid. Drain the artichoke hearts if needed.
  • Rough chop the drained artichoke hearts, yellow onions, celery and garlic. Place each in its own prep bowl.
  • Combine the Herb and Spice Blend in a small prep bowl and measure and set aside all the other ingredients.

Saute the Dressing Ingredients

  • 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.

Bake the Dressing

  • Preheat the oven to 350-degrees Fahrenheit. Prepare a 9X13 baking dish by coating the inside with 1 tablespoon of soft butter.
  • Place the artichoke mixture into the prepared baking dish and spread out evenly with a wooden spoon or spatula. Don't press down on the dressing more than you have to..
  • Place the baking dish into the oven, uncovered, for 30 to 40 minutes or until golden brown.
  • Remove the baking dish from the oven, cover loosely with aluminum foil and let sit at least 10 minutes.


For a more detailed explanation of the process, read my Oyster Artichoke Dressing article. If you have questions or comments, leave them below.
This recipe yields approximately 8 cups of dressing. The serving size is estimated to be ½ cup.
You will need about two 15 ounce cans of artichoke hearts. You want artichoke hearts in brine, not oil. It's easier to use "quartered" but whole or half work well also. Drain the brine and discard. Rinsing the brine off the hearts is optional. 
Have 6 cups of stuffing bread and 4 cups of stock available.  You will start out by using a little less than that but may need to add more to get the consistency you desire. 
Use a rough chop on the vegetable ingredients to give a more rustic consistency.
Store leftovers in the refrigerator in an airtight container for 3 to 4 days. The dressing can be stored in the freezer in an airtight container for 3 months. Please see details in the HInts and Tips section of my article Oyster Artichoke Dressing.


Calories: 478kcal | Carbohydrates: 79g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 2039mg | Potassium: 368mg | Fiber: 6g | Sugar: 11g | Vitamin A: 456IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 4mg

This recipe came from First...You Have a Beer (www.firstyouhaveabeer.com). If you like it, please leave a 5 star rating and a comment on the site and, most importantly, SHARE it with your friends.