It’s that time. Time to take us home to meet your family.

November 25, 2008 by

Chef Mary Walden and father David Cornwell, both members of the Rams Head family, have graciously decided to share this previously top-secret Cornwell Family recipe with you and yours this holiday season:

Cornwell’s Oyster Stuffing


One Pint of freshly shucked local oysters (preferably Chincoteague)
4 oz. diced celery
4oz. diced Vidalia onion
Pint of heavy cream
2 oz. perino
About a sleeve and a half of saltine crackers
Two sticks of salted and sweet butter cut into pad sizes.
Salt and Pepper to taste

Take about a quarter of one stick of butter and gently sweat the onions and celery, making sure not to brown them, set aside.  Mix the cream and Perino, set aside. In a baking dish place a layer of ‘gently’ crushed crackers then top the crackers with part of the sauté mixture, 4-6 oysters, (depending on their size), lightly salt and pepper then top with sliced pads of butter, finish by putting just enough of the aromatic cream mixture to fill half way of the placed ingredients.  Continue to layer all the ingredients until oysters are gone. Top off with the remaining butter pads and cream mixture (leaving a ½ in. unsoaked).  Let settle at room temperature for twenty minuets, and then bake at 350 degrees for about 20-25 minuets. Set aside and enjoy a Cornwell family favorite.

The Cornwell Oyster Stuffing will be served at the Shore House if you’re not interested in cooking it yourself.

Take a look at what your local Rams Head is cooking by visiting us online at

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