Oyster Brioche Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

OYSTER STUFFING



Oyster Stuffing image

My mother made this stuffing every Thanksgiving for my, father who loves it! And now I make it.-Amy Voights, Brodhead, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1 celery rib, chopped
1 small onion, chopped
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
1/4 teaspoon poultry seasoning
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
3 cups cubed day-old bread
1 large egg, beaten
2/3 cup chicken broth
1 cup shucked oysters, drained and coarsely chopped

Steps:

  • In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine. , Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.

Nutrition Facts : Calories 228 calories, Fat 15g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 495mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

OYSTER BRIOCHE STUFFING



Oyster Brioche Stuffing image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 6 cups

Number Of Ingredients 13

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

Steps:

  • 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.

OYSTER STUFFING



Oyster Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h10m

Yield about 4 to 6 side dish serving

Number Of Ingredients 19

20 oysters, shucked, plus their liquor (see Cook's Note)
3 cups coarsely crumbled cornbread, recipe follows
3 slices bacon, cut crosswise into 1/4-inch strips
1/2 cup plus 2 tablespoons unsalted butter
3 medium shallots, thinly sliced
2 celery stalks (with leaves), thinly sliced
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoon white dry vermouth
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon fine salt
1 large egg
1/2 cup whole milk
2 tablespoons melted unsalted butter, plus more for the brushing the pan

Steps:

  • Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
  • Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
  • Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
  • Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
  • Remove from the oven and serve immediately.
  • Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
  • In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
  • Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.
  • Yield: 1 small loaf of cornbread

OYSTER BRIOCHE STUFFING



OYSTER BRIOCHE STUFFING image

Categories     Shellfish     Side     Bake     Thanksgiving     Stuffing/Dressing

Yield 6 cups

Number Of Ingredients 13

12 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, leaves, chopped

Steps:

  • 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 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.

MUSHROOM BRIOCHE STUFFING



Mushroom Brioche Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

10 tablespoons unsalted butter, plus more for the baking dish
1 1/2 pounds assorted mushrooms (such as oyster, shiitake and/or cremini), trimmed and sliced
Kosher salt
3 leeks (white and light green parts), halved lengthwise, thinly sliced and rinsed
1 tablespoon fresh thyme
1 tablespoon finely chopped fresh rosemary
2 cups low-sodium chicken or vegetable broth
Freshly ground pepper
2 large eggs
1 cup heavy cream
1/2 cup chopped mixed fresh herbs (such as parsley, tarragon and chives)
16 cups 1/2-inch stale brioche cubes (1 1/2 pounds)

Steps:

  • Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Transfer the mushrooms to a plate and wipe out the skillet.
  • Melt 6 tablespoons butter in the same skillet over medium heat. Add the leeks; cook, stirring occasionally, until tender, about 6 minutes. Add the mushrooms, thyme, rosemary, broth, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.
  • Whisk the eggs and heavy cream in a large bowl. Add the herbs, bread cubes and mushroom-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

BRIOCHE STUFFING RECIPE BY TASTY



Brioche Stuffing Recipe by Tasty image

Here's what you need: unsalted butter, spicy italian sausage, celery, large yellow onions, garlic, fresh oregano, fresh sage, day-old brioche bread, large eggs, chicken stock, fresh parsley, salt, black pepper

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 13

8 tablespoons unsalted butter, 1 stick
1 ½ lb spicy italian sausage, casings removed
6 stalks celery, chopped
2 large yellow onions, diced
4 cloves garlic, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh sage, chopped
2 loaves day-old brioche bread, torn into 1-inch (2-cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
3 large eggs
3 cups chicken stock
¼ cup fresh parsley, chopped, divided
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
  • Melt the butter in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink, about 5 minutes.
  • Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
  • Add the oregano and sage. Cook until fragrant, about 2 minutes.
  • In a medium bowl, beat together the eggs, chicken stock, half of the parsley, the salt, and pepper.
  • In a large bowl, combine the bread and cooked sausage mixture.
  • Pour the egg mixture over the bread and sausage mixture, and stir to coat.
  • Transfer the stuffing to the prepared baking dish and cover with foil.
  • Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
  • Top with the remaining parsley.
  • Enjoy!

Nutrition Facts : Calories 539 calories, Carbohydrate 28 grams, Fat 41 grams, Fiber 1 gram, Protein 10 grams, Sugar 6 grams

More about "oyster brioche stuffing recipes"

OYSTER AND BRIOCHE STUFFING - HOW TO PAIR WINE WITH YOUR …
5 Recipes with Stuffing as a Base : Cooking Channel ... Sensational Stuffing and Dressing Recipes for Thanksgiving | Side dish ... POWER SNACK: PALEO BLACKBERRY CRISP …
From mungfali.com


HOW TO MAKE THE BEST BRIOCHE BREAD STUFFING RECIPE - THE …
2022-10-05 Melt the butter in a large skillet. Add the chopped veggies, and cook ‘em until soft. Season the veggies with sage, stirring until fragrant, then remove the vegetables from the …
From thespeckledpalate.com


BRIOCHE STUFFING WITH MUSHROOMS AND BACON RECIPE - SIMPLY RECIPES
2022-02-15 First, cut the bread into cubes and toast them until dry and golden. Toast the bread ahead of time to free up the oven and save time. Fry the bacon and use a little rendered fat …
From simplyrecipes.com


THANKSGIVING STUFFING RECIPES OUR READERS LOVE - THE …
2022-11-10 Kim Severson brought this five-star recipe for cornbread stuffing to The Times in 2014, straight from the kitchens of Lulu’s, a chain of restaurants run by Lucy Buffet, sister of …
From nytimes.com


OYSTER BRIOCHE STUFFING RECIPE | RECIPE | THANKSGIVING …
Nov 7, 2015 - Make oyster stuffing for Thanksgiving this year. The dish is salty and rich, yet oh-so simple. Pinterest. Today. Watch. Explore. When autocomplete results are available use up …
From pinterest.com


OYSTER BRIOCHE STUFFING RECIPE | EAT YOUR BOOKS
Save this Oyster brioche stuffing recipe and more from Martha Stewart Living Annual Recipes 2002 to your own online collection at EatYourBooks.com Toggle navigation EYB
From eatyourbooks.com


OYSTER BRIOCHE STUFFING - MEALPLANNERPRO.COM
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
From mealplannerpro.com


THE 10 BEST OYSTER STUFFING RECIPES - BOSS OYSTER
The 10 Best Oyster Sauce Recipes; The 10 Best Oyster Dressing Recipes; The 10 Best Oyster Rockefeller Recipes; The 10 Best Chargrilled Oyster Recipes; The Best Fried Oyster …
From bossoyster.com


OYSTER AND BRIOCHE STUFFING | STUFFING RECIPES, OYSTER RECIPES, …
Nov 22, 2016 - Oyster And Brioche Stuffing - "Buttery, toasty brioche and oysters scream for a Chardonnay that has been aged in oak and/or one that exhibits the flavors that come from …
From pinterest.co.uk


THE BEST VEGAN MUSHROOM STUFFING - FROM MY BOWL
2022-11-08 Cut the bread into 1” cubes and toast in the oven for 15 to 20 minutes, or until crusty and dry.; Chop half of the mushrooms into quarters, then process the remaining mushrooms in …
From frommybowl.com


THIS IS THE BEST DISH YOU COULD SERVE AT THANKSGIVING | CNN
1 day ago Egg is traditionally used in stuffing to bind the ingredients and add moisture to the overall casserole, but it’s easy to replace or omit. A slurry of flaxseeds and water can replace …
From cnn.com


SMOKED OYSTER AND BACON STUFFING RECIPE | RECIPE | STUFFING …
Smoked Oyster and Bacon Stuffing Recipe. 1 rating · 1 hour. Martha Stewart Living. 2M followers . ... Oyster Brioche Stuffing - Pecans, shallots, wild mushrooms, and fresh thyme …
From pinterest.com


OYSTER BRIOCHE STUFFING | JOGO | COPY ME THAT
Oyster Brioche Stuffing. marthastewart.com JoGo. loading... X. Ingredients. 12 slices brioche, 3/4 inch thick, crusts removed; 4 tablespoons butter; 1 onion, diced into 1/4-inch pieces; 2 …
From copymethat.com


SPINACH, FENNEL, AND SAUSAGE STUFFING WITH TOASTED BRIOCHE
2011-10-17 Preheat oven to 350°. Butter a 3-qt. shallow baking dish. Whisk eggs to blend in a large bowel; whisk in broth. Stir in sausage, the onion-fennel mixture, spinach, salt, pepper, …
From bonappetit.com


OYSTER BRIOCHE STUFFING | RECIPE | THANKSGIVING RECIPES SIDE DISHES ...
Feb 23, 2013 - How to make Oyster Brioche Stuffing. Feb 23, 2013 - How to make Oyster Brioche Stuffing. Pinterest. Today. Explore. When autocomplete results are available use up …
From pinterest.ca


Related Search