Print: Savannah Seafood Stuffing

This seafood dressing (though we call it stuffing) 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 version, only use half of the broth.

Prep

21 min

Cook

39 min

Servings

Difficulty

Medium

Ingredients

0.5 cups butter or margarine
1 pound crabmeat , drained and flaked
0.5 pounds medium shrimp - peeled and deveined
0.5 cups chopped onion
0.5 cups chopped celery
0.5 cups chopped green bell pepper
1 , 6 ounce
0.5 cups seasoned dry bread crumbs
1 tablespoon white sugar , or to taste
1 , 10.5 ounce
1 , 14.5 ounce

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C).
2 Melt butter in a large skillet over medium heat. Add crabmeat, shrimp, onion, celery, and bell pepper; cook and stir for about 5 minutes. Set aside.
3 Stir stuffing mix, bread crumbs, and sugar together in a large bowl. Mix in cooked vegetables and seafood from the skillet. Stir in condensed soup and chicken broth. Spoon into a 9x13-inch baking dish.
4 Bake in the preheated oven until lightly toasted on top, about 30 minutes.

Nutrition per serving

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