Brioche and Oyster Stuffing From Chef Austin Perkins |

Brioche and Oyster Stuffing From Chef Austin Perkins

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Yesterday we dealt with everything you need to know about Turkey prep, now we are going to start tackling the important stuff — the stuffing. We have lots of opinions on stuffing. First up is this oyster brioche stuffing from Executive Chef Austin Perkins of Nick’s Cove and Cottages in Tomales Bay in Northern California. Nick’s Cove is known for being a go-to spot for foodies and seafood lovers in the Bay Area, and they serve Thanksgiving dinner every year to a sold out crowd. One of the highlights is always Chef Austin's Brioche and Oyster Stuffing.

(Serves 6-8 as a side dish)

6 cups brioche, cut in 1-inch cubes
2 cups shucked oysters
2 ribs celery, diced
1/2 cup onion, diced
1/2 cup fennel, diced
1 cup leeks, white part only, diced
2 tablespoons each of fresh parsley, sage, and green onion, minced
5 egg yolks, beaten
1 teaspoon nutmeg
3 tablespoons kosher salt
1/2 teaspoon black pepper
1 tablespoon Old Bay seasoning
1 cup pine nuts, toasted in 350 degree oven for 4 minutes
1 cup currants


1. Place bread on sheet, bake at 350 degrees for 6-8 minutes.
2. In a large skillet, sweat celery, onion, fennel and leeks until opaque.
3. Add the minced herbs, pine nuts, currants and bread. Remove from heat.
4. In a bowl combine egg yolks and stock. Season stock with spices.
5. Add the oysters.
6. Gently incorporate oyster mixture into the bread mixture.
7. Cover and bake at 350 for 25 minutes.
8. Uncover and brown the top for 10 minutes. Enjoy!


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