Ingredients:

  • 1 loaf (1 pound/450g) brioche bread, cut into 1-inch cubes
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 teaspoon (5g) dried thyme
  • ½ teaspoon (2.5g) kosher salt
  • ¼ teaspoon (1.25g) black pepper
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, finely chopped (about 1 cup/150g)
  • 2 celery stalks, finely chopped (about ¾ cup/100g)
  • 1 large carrot, finely chopped (about ¾ cup/100g)
  • 2 cloves garlic, minced (about 2 tsp/6g)
  • ½ teaspoon (2.5g) dried sage
  • ¼ teaspoon (1.25g) red pepper flakes (optional)
  • ¼ cup (60ml) dry white wine (such as Sauvignon Blanc)
  • 1 pint (475ml) shucked oysters, with their liquor (about 24-30 oysters, reserve the liquor separately)
  • ¼ cup (60ml) chopped fresh parsley
  • 2 tablespoons (30ml) chopped fresh chives
  • 2 large eggs, lightly beaten
  • 1 cup (240ml) chicken broth (low sodium preferred)
  • ½ cup (120ml) heavy cream
  • Salt and pepper to taste

Instructions:

  1. Prepare Brioche Croutons: Toss brioche cubes with melted butter, thyme, salt, and pepper. Spread on a baking sheet and bake until golden brown and crisp, stirring occasionally. Let cool.
  2. Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven. Add onion, celery, and carrot; sauté until softened. Add garlic, sage, and red pepper flakes (if using); cook until fragrant.
  3. Deglaze and Add Oyster Liquor: Deglaze the skillet with white wine, scraping up any browned bits. Simmer until wine is almost evaporated. Add reserved oyster liquor and simmer for a few minutes.
  4. Prepare Oyster Mixture: Chop oysters into bite-sized pieces. Add oysters, parsley, and chives to the sautéed vegetables.
  5. Combine Ingredients: In a large mixing bowl, combine the toasted brioche croutons, oyster mixture, beaten eggs, chicken broth, and heavy cream. Season with salt and pepper to taste. Mix gently until well combined. This oyster stuffing recipe is easy to follow.
  6. Bake: Pour the stuffing mixture into a greased 9x13 inch baking dish. Cover with foil and bake until heated through. Remove foil and bake until the top is golden brown and crisp. Let rest before serving.