New England Oyster and Corn Chowder Dressing

Submitted by ratherbeswimmin

"Rick Rodgers"

 

• Ready In: 1hr 50mins
• Ingredients: 15
• Serves: 12

ingredients

• 1 lb medium red potatoes, scrubbed
• 1⁄2 lb sliced bacon
• 1 large onion, chopped
• 3 celery ribs, with leaves chopped
• 1 medium red bell pepper, chopped
• 1 teaspoon dried thyme
• 6 cups oyster crackers, coarsely crushed
• 2 cups fresh corn kernels or 2 cups thawed frozen corn kernels
• 1⁄3 cup chopped fresh parsley
• 2 cups heavy cream
• 2 (8 ounce) containers oysters, drained, juices reserved (large oysters cut into 2 or 3 pieces)
• 2 eggs, beaten
• 1⁄2 - 1 cup turkey broth or 1/2-1 cup chicken broth, as needed
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon freshly ground black pepper

directions

1. In a medium saucepan of boiling salted water, cook the potatoes over med-high heat until just tender, 15-20 minutes.
2. Drain and rinse under cold running water; peel potatoes, if you wish; cut them into 1/2-inch cubes.
3. Meanwhile, in a large skillet, cook bacon over medium heat, turning until lightly browned and crisp, 8-10 minutes.
4. Remove with tongs and drain bacon on paper towels; crumble when cool; reserve fat in skillet.
5. Add onion, celery, red bell pepper, and thyme to the bacon fat in the skillet; cook, stirring often, until the onion is softened and beginning to color, about 8 minutes.
6. Scrape the vegetable mixture into a large bowl; mix in the crackers, crumbled bacon, cooked potatoes, corn, and parsley.
7. Gradually stir in the cream, reserved oyster juices, eggs, and about 1/2 cup broth, until the stuffing is evenly moistened but not soggy.
8. Season with salt and pepper; let stand 15 minutes, stirring occasionally, allowing the crackers to absorb the liquid.
9. Add the oysters and mix gently; transfer to a lightly buttered casserole; drizzle with 1/2 cup broth, cover, and bake at 350° for 30 minutes (uncover the last 15 minutes for a crustier top).