Oyster Brioche Stuffing

6 cups

Salty, briny osyters define this rich, yet simple stuffing recipe.


  • 12 slices brioche, ¾ inch thick, crusts removed

  • 4 tablespoons butter

  • 1 onion, diced into ¼-inch pieces

  • 2 celery ribs, diced into ¼-inch pieces

  • 1 clove garlic, minced

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • teaspoon freshly grated nutmeg

  • teaspoon cayenne pepper

  • 2 tablespoons Cognac, (optional)

  • 2 dozen shucked oysters, ⅓ cup liquor reserved

  • ½ cup heavy cream

  • 1 ½ cups fresh flat-leaf parsley, chopped


  1. Heat oven to 350 degrees. Cut brioche into 3/4-inch cubes. Spread on a 17-by-12-inch baking sheet; bake until dry and golden, 10 minutes. Transfer to a wire rack to cool.

  2. Melt butter in a medium skillet over medium heat. When hot, add onion, celery, garlic, salt, and pepper. Cook, stirring occasionally, until onions are softened, 3 minutes. Add nutmeg, cayenne, Cognac, and oyster liquor; cook until liquid is absorbed, 1 minute. Add oysters and cream; cook 30 seconds. Remove from heat.

  3. In a large bowl, toss together brioche, oyster mixture, and parsley. Use for stuffing immediately.

Cook's Notes

If baking outside the turkey, spread in a buttered 9-by-13-inch baking pan. Bake until golden on top, about 20 minutes. Stir stuffing, and bake another 20 minutes.

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