Recipe courtesy of Food Network Kitchen
Save Recipe Print
Oyster Stuffing
Total:
2 hr 10 min
Active:
1 hr
Yield:
about 4 to 6 side dish serving
Level:
Easy
Total:
2 hr 10 min
Active:
1 hr
Yield:
about 4 to 6 side dish serving
Level:
Easy

Ingredients

Cornbread for Stuffing:

Directions

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.

Cornbread for Stuffing:

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

Cook's Note

Try to find already shucked oysters in their liquor (juice) in small plastic tubs at your local supermarket or seafood monger.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Fried and Stuffed Rice Balls (Arancini di Riso)

Recipe courtesy of Giada De Laurentiis

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Stuffed Artichokes

Recipe courtesy of Anna Thomas

Stuffed and Wrapped Figs

Recipe courtesy of Rachael Ray

Stuffed Piquillo Peppers with Chorizo and Manchego

Recipe courtesy of Anne Burrell

Oyster Stuffing

Recipe courtesy of Nancy Fuller

Oyster Stuffing

Recipe courtesy of Wolfgang Puck

Stuffing

Recipe courtesy of Jay Hajj

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.