Seaside Celebration My Savory Oyster Stuffing Recipe

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