"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Oyster Brioche Stuffing Recipe

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This recipe for Oyster Brioche Stuffing, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Neal
Added: Monday, September 13, 2004

Category:
Category:

Ingredients:  
Ingredients:  
12 slices brioche3/4 inch thick, crusts removed
4 tablespoons butter
1 onion diced
2 leeks diced
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 oysters 1/3 cup liquor reserved
1/2 cup heavy cream
1 1/2 cups fresh flat-leaf parsley leaves, chopped

Directions:
Directions:
1. Heat oven to 350. 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, leeks, 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. Note: 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.

Number Of Servings:
Number Of Servings:
Makes six cups
Personal Notes:
Personal Notes:
This is best outside of the turkey

 

 

 

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