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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."
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Side Dish
Calories: 344
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

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

Method
 

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

Notes

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