This stuffing has flavors that are rich, yet simple and balanced.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (2)

7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
12/03/2010
This is the best stuffing EVER. I have been making it every other Thanksgiving for years, and this Thanksgiving when it was time to impress my future mother-in-law, who loves oyster, this is what I made. She loved it! So, thanks Martha for helping me with this :-)
Rating: Unrated
11/15/2009
I have made this stuffing every year since 2004. This is the first dish that is empty during the holidays. I am now responsible for the stuffing at Thanksgiving as well as Christmas! This recipe has become a new family tradition!