Oyster Brioche Stuffing Recipe

Ingredients

12 slices brioche, 3/4 inch thick, crusts removed 

4 tablespoons butter 

1 onion, diced into 1/4-inch pieces 

2 celery ribs, diced into 1/4-inch pieces 

1 clove garlic, minced 

1 teaspoon salt 

1/2 teaspoon freshly ground black pepper 

1/8 teaspoon freshly grated nutmeg 

1/8 teaspoon cayenne pepper 

2 tablespoons Cognac, (optional) 

2 dozen shucked oysters, 1/3 cup liquor reserved 

1/2 cup heavy cream 

1 1/2 cups fresh flat-leaf parsley, chopped 

Preparation

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.

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