How To make Oysters and Artichoke Casserole

Artichoke Gratin Appetizer - Artichoke Hearts Gratin Recipe - Entertaining Ideas

Learn how to make an Artichoke Hearts Gratin Recipe! Visit to get more info, and watch over 500 free video recipes. I hope you enjoy this Artichoke Hearts Gratin Recipe, a great holiday entertaining idea!

Oyster Stuffing

Ingredients:

2 loaves Italian, French or Rosemary bread (1 lb total), cut into 3/4-inch cubes (12 cups)
1/4 lb pancetta or bacon cut into 1/2-inch pieces
2 to 3 tablespoons olive oil (if needed)
2 medium onions, finely chopped (2 cups)
1 1/2 cups chopped celery
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
1 tbsp. Fresh chopped rosemary (if plain bread is used)
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup finely chopped fresh flat-leaf parsley
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked, drained, and chopped (3/4 cup)
2 1/4 cups turkey giblet stock or low-sodium chicken broth
Preparation

Preheat oven to 325°F.

Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.

Meanwhile, cook pancetta or bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.

If pancetta or bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in pancetta or bacon, parsley, butter, rosemary and oysters. Drizzle with stock, then season with salt and pepper and toss well.

Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

01 - Alabama - Lucy Buffett's Oyster Dressing - United States of Thanksgiving

From the New York Times United States of Thanksgiving - Lucy Buffett's Oyster Dressing - Alabama

Recipe -

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Spinach and Artichoke Stuffing | Emeril Lagasse

Whether you call it stuffing or dressing, you won’t want to miss this kicked up recipe featuring spinach, artichokes, and cheese. And the best part—it’s equally good whether served for breakfast, lunch or even Thanksgiving dinner!

SPINACH AND ARTICHOKE STUFFING
SERVES 6 TO 8

2 tablespoons extra-virgin olive oil
3 pounds fresh spinach, washed, and stems removed
1 cup chopped yellow onion
1 ½ teaspoons salt
¾ teaspoon freshly ground black pepper
1 tablespoon coarsely chopped garlic
1 teaspoon Emeril's Italian Essence or other Italian seasoning blend
Two 8 1/2-ounce cans quartered artichoke hearts, tough outer leaves removed
2 large eggs
2 cups chicken stock, homemade or canned
1 heavy cream
Juice of 1 lemon
1/2 cup freshly grated parmesan cheese
1/4 cup minced fresh parsley
6 to 7 cups 1-inch cubes day-old French bread
1 pound Brie cheese, rind removed, cut into 1/2-inch cubes


Preheat oven to 350 degrees. Brush a 9-by-13-inch baking dish with 1 tablespoon olive oil; set aside.

Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water as possible from the spinach, then coarsely chop and reserve; you should have about 3 cups.

Heat remaining tablespoon olive oil in a large skillet over medium-high heat. Add onions and cook until golden brown and tender, about 5 minutes. Add garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring, until garlic is fragrant, about 1 minute. Add artichokes and cook, stirring, another 2 minutes. Remove from heat and set aside.

In a large bowl, whisk to combine eggs, chicken stock, cream, lemon juice, and remaining ½ teaspoon salt and pepper, 1/4 cup parmesan, and parsley. Stir in bread cubes, spinach, artichoke mixture, and Brie. Let stand until bread absorbs all the liquid about 20 minutes.

Transfer bread mixture to prepared baking dish, sprinkle with remaining 1/4 cup Parmesan. Bake until firm in the center and golden brown, about 1 hour. Serve warm.



Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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