Rice Lake Senior Center - Recipe - Savannah Seafood Stuffing

Savannah Seafood Stuffing

"This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use half of the broth."
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Servings 8
Calories 344 kcal


  • Large Skillet
  • Large Bowl
  • 9x13" baking dish


  • 1/2 cup margarine
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 lb crabmeat drained and flaked
  • 1/2 lb medium shrimp peeled and deveined
  • 1/2 cup seasoned dry bread crumbs
  • 1 6oz package corn bread stuffing mix
  • 2 tbsp white sugar divided
  • 1 10.75 oz can condensed cream of mushroom soup
  • 1 14.5 oz can chicken broth


  • Melt the margarine in a large skillet over medium heat. 
  • Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes.
  • Set aside.
  • In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. 
  • Mix in the vegetables and seafood from the skillet.
  • Stir in the cream of mushroom soup and as much of the chicken broth as you like.
  • Spoon into a 9x13 inch baking dish.
  • Bake for 30 minutes in the preheated oven, or until lightly toasted on top.


Additional Per Serving: 15.7 g fat; 28.4 g carbohydrates; 22 g protein; 94 mg cholesterol; 1141 mg sodium.