Posted by: Sunset Rentals | December 9, 2014

Add Some Lowcountry to your Holidays with this Oyster Stuffing Recipe

If you want to add a little Lowcountry touch to your holiday preparations, try this recipe for traditional oyster stuffing from Hudson’s Seafood House on the Docks courtesy of Hilton Head magazine:

Traditional Oyster Stuffing

• 20 fresh Shell Ring oysters, shucked, plus their liquor (Be careful not to get shell in liquor)
• 3 cups crumbled cornbread
• 3 slices bacon, cut into 1/4-inch strips
• 2 tablespoons unsalted butter
• 2 celery stalks, finely diced
• 2 teaspoons kosher salt
• Freshly-ground black pepper
• 3 tablespoons chopped Italian flat leaf parsley
• 1 tablespoon chopped fresh thyme
• 3 medium shallots, finely diced
• 2 tablespoon white dry vermouth
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
• 1 cup stone-ground cornmeal
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon sugar
• 1/4 teaspoon fine sea salt
• 1 large egg
• 1/2 cup whole milk
• 2 tablespoons melted unsalted butter, plus more for the brushing the pan

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


For more information about Hilton Head vacation rentals for your holiday celebrations, visit or call us at 800-276-8991.



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