Oyster-Artichoke Casserole

Make at least 2 hours ahead or day before serving. Prep time does not include stand time. From the Texas Longhorn Cookbook

• Ready In: 50 mins
• Serves: 12

Ingredients

• 4  dozen  oysters
• 1 (7 ounce) package  pepperidge farms  bread cubes
•  chicken broth
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped celery
• 2  garlic cloves, minced (optional)
• 1⁄4 cup  chopped green onion
• 3⁄8 cup butter
• 2 (14 ounce) cans artichoke hearts, drained and quartered
• 1⁄2 teaspoon thyme
•  salt and pepper
• 1⁄2 cup parsley
• 2  tablespoons absinthe
•  seasoned bread crumbs

Directions

1. reheat oven to 350º.
2. Drain oysters and reserve liquid.
3. Soak bread cubes in oyster liquid and chicken broth as needed. This mixture should be very moist.
4. Warm oysters until they curl. Reserve.
5. Saute onions, celery, garlic and green onions in butter.
6. Add oysters, artichokes, bread cubes, thyme, salt, pepper and parsley. Cook 10-15 minutes.
7. Pour into a 14 x 10 x 2-inch casserole.
8. Sprinkle Absinthe and seasoned bread crumbs on top.
9. Bake 20-30 minutes.