New England Oyster and Corn Chowder Dressing |
|
 |
Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 12 |
|
Rick Rodgers 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).
|
|