savannah seafood stuffing

Savannah Seafood Stuffing

Grilling And Smoking

Description

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.

Ingreadient

½ cup margarine
1 pound crabmeat, drained and flaked
½ pound medium shrimp - peeled and deveined
½ cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
1 (6 ounce) package corn bread stuffing mix
½ cup seasoned dry bread crumbs
1 tablespoon white sugar, or to taste
1 (10.5 ounce) can condensed cream of mushroom soup
1 (14.5 ounce) can chicken broth

Direction

Preheat the oven to 350 degrees F (175 degrees C).
Melt margarine in a large skillet over medium heat. Add crabmeat, shrimp, onion, celery, and bell pepper; cook and stir for about 5 minutes. Set aside.
Stir together stuffing mix, bread crumbs, and sugar 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.
Bake in the preheated oven until lightly toasted on top, about 30 minutes.

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