Food & Cooking Recipes Ingredients Seafood Recipes Oyster Brioche Stuffing 4.0 (7) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2022 Print Rate It Share Share Tweet Pin Email Yield: 6 cups Salty, briny osyters define this rich, yet simple stuffing recipe. Ingredients 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 ⅛ teaspoon freshly grated nutmeg ⅛ 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 Directions 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. 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. 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. Rate it Print