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A thanksgiving crowd pleaser: oyster brioche stuffing
 In 2000, I came home for Thanksgiving. At the time I was stationed in Heidelberg, Germany and I really wanted to be home for this ocassion since it was the first time I was away from home on my own. That year I decided that I would cook Thanksgiving dinner for my family. Yikes! It was my first Thanksgiving and I was a little nervous. Everything turned out great, but the big crowd pleaser was my Oyster Brioche Stuffing, which I got from Martha Stewart. Ever since then, I make it every Thanksgiving and I have made it a few Christmases too.  Because of the unavailability of some of the ingredients, at times I have made some substitutions, and they are indentified below. Ingredients 12 slices brioche, 3/4 inch thick, crusts removed (where I currently live is really hard to get a good brioche so instead I use a really good French miche; what the brioche provides to this dish is that beautiful golden so characteristic of that bread. But other than that, it really doesn't make a difference). 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, reserve the liquid (alright, I do not have ttime to shuck oysters, so instead I use canned oysters; I have used both and once cooked, you cannot tell the difference). 1/2 cup heavy cream 1 1/2 cups fresh flat-leaf parsley, leaves, chopped (I prefer Italian parsley for a little bit of more flavor) Ingredients: 1. 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. 2. 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 liquid; 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. Notes: ~ I bake mine outside so I 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. ~ When you are tossing everything to combine, if the misture seems a bit dry, add little bits of cream at a time until you get a moist (not soggy) mixture. This stuffing is so yummy that it is the first thing that dissapears, and everyone always comes back for second. And like people say "don't fix it if it ain't broken", so I stick with this side dish during the holidays. And when I don't make it, there is always someone pouting. So, if you want to shake things up this Thanksgiving, give this recipe a try. You will love it! I am linking this recipe to: All content is ©Cocina Diary unless otherwise specified, and may NOT be re-used or re-distributed in ANY way, for commercial use OR non-commercial use, without my consent. "Commercial use" is to include blogs or web sites that use feeds in place of original content to generate traffic to them and then use ads, sponsored links, or affilate links to generate income.
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