Make oyster stuffing by combining oysters with crumbled corn bread and then preparing a mixture of butter, bacon, oyster liquor, vermouth, shallots and seasonings in a separate pan. Combine all ingredients, and bake them at 400 degrees Fahrenheit for approximately one hour or until the top is golden brown.
Before shelling the oysters, place them in a strainer, and allow the oyster liquor to drain, saving the liquid for use in the recipe. When combining the oyster meat and corn bread, take care to crumble the bread before adding it to the oysters to avoid tearing and damaging the meat. In the separate pan, melt 1/2 cup of butter over medium heat, and cook the bacon and shallots until tender. Add celery and herbs, such as thyme, along with the oyster liquor and vermouth until the mixture boils.
Pour this mixture over the oysters and corn bread, gently stirring to incorporate the liquid while preserving the texture of the bread and seafood. Transfer the final product into a gratin dish. Cut 2 tablespoons of butter into small pats, and place them across the top of the dish. Cook the dish in the oven for one hour. If desired, add vegetables such as carrots or potatoes to the stuffing during the final mixing phase.