Categories: Seafood, Side Dish, Stuffing Dressing
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
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In a medium saucepan of boiling salted water, cook the potatoes over med-high heat until just tender, 15-20 minutes.
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Drain and rinse under cold running water; peel potatoes, if you wish; cut them into 1/2-inch cubes.
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Meanwhile, in a large skillet, cook bacon over medium heat, turning until lightly browned and crisp, 8-10 minutes.
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Remove with tongs and drain bacon on paper towels; crumble when cool; reserve fat in skillet.
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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.
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Scrape the vegetable mixture into a large bowl; mix in the crackers, crumbled bacon, cooked potatoes, corn, and parsley.
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Gradually stir in the cream, reserved oyster juices, eggs, and about 1/2 cup broth, until the stuffing is evenly moistened but not soggy.
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Season with salt and pepper; let stand 15 minutes, stirring occasionally, allowing the crackers to absorb the liquid.
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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).