Peconic Gold Oyster Stuffing - Blog

Join Captain Matt & Kelsey as we make our Peconic Gold Oyster Stuffing. Call or text Captain Matt to place your order today! 631.495.7061

PECONIC GOLD OYSTER STUFFING

Ingredients

24 Shucked Peconic Gold Oysters (a little less than 1 shucked pint)

3 cups crumbled cornbread (recipe below)

4 slices of bacon, sliced into 1/4” pieces

6 tablespoons unsalted butter plus 2 tablespoons unsalted butter

3 medium shallots, thinly sliced

2 celery stalks, thinly sliced

Salt & Pepper

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh thyme

2 tablespoons dry white wine (we used Bridge Lane Sauvignon Blanc)

Cornbread Ingredients

1 cup cornmeal

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 teaspoon sugar

1 1/2 teaspoon baking powder

1 egg

1/2 cup whole milk

2 tablespoons unsalted butter, melted

DIRECTIONS

Make the cornbread

  • butter a small loaf pan

  • preheat oven to 400 degrees

  • in a bowl, whisk together cornmeal, flour, baking powder, sugar and salt

  • in a separate bowl, whisk egg then add milk

  • pour egg-milk mixture into cornmeal mixture and combine with rubber spatula until batter is thick

  • stir in melted butter until incorporated

  • pour batter into prepared pan

  • bake for 30 minutes and let cool

Prepare Your Peconic Gold Oysters

  • buy a pre-shucked pint at our farmstand or…

  • shuck your oysters over a strainer over a bowl to catch the liquor

  • reserve 3/4 cup liquor

Combine oysters and cornbread

  • in a separate bowl, combine oyster meat and crumbled cornbread

  • set aside

In a large skillet over medium-high heat:

  • cook chopped bacon for 2-3 minutes until just browned

  • remove bacon from pan and drain on plate covered with paper towels

  • drain bacon grease from pan, leaving a small amount of drippings still in the pan

Return skillet to medium heat

  • melt 6 tablespoons of butter

  • once foaming subsides and butter becomes brown, add shallots and celery

  • season with salt and pepper

  • add bacon back in

Cook for 6-8 minutes until soft

Once soft, add:

  • fresh herbs: parsley, thyme

  • reserved PGO liquor

  • white wine

Bring to a boil and simmer for 2-3 minutes

Transfer skillet mixture to the oyster / cornbread mixture

Let sit for 10 minutes

Meanwhile…

  • Preheat oven 400 degrees

  • prepare baking dish (use a 1-quart gratin dish or we use a 9-inch pie dish), butter all sides

Transfer mixture to prepared dish

Dot with remaining 2 tablespoons butter cut into small pieces

Bake for 50 minutes or until golden brown

Let cool and ENJOY!

Matthew Ketcham