It is getting closer to Thanksgiving and everyone’s mind turns to one thing…stuffing! Okay, maybe not, but many people cook stuffing with their dinner turkey, chicken, or even ham. If you are looking for a new and different stuffing recipe, here is one you might like to try, however, you may want to make this stuffing up in a separate pan to avoid the turkey having a “fishy” smell.
Savannah Seafood Stuffing
For this recipe, you will need margarine, one green bell pepper, one onion, celery, one pound of crabmeat, a pound of medium shrimp, dry breadcrumbs, a 6-ounce package of corn bread stuffing mix, white sugar, a can of condensed cream of mushroom soup, and one 14.5 ounce can of chicken broth.
To prep for this recipe, you will need to chop your green bell pepper and your onion. Chop enough celery to make 1/2 cup. Drain and flake your crabmeat and peel and devein your shrimp.
In a large skillet over medium heat, melt 1/2 cup of margarine. Add 1/2 cup of chopped green bell pepper, 1/2 cup of chopped onion, and 1/2 cup of chopped celery and stir. Add the pound of crabmeat and the 1/2 pound of shrimp and let it cook for about 5 minutes. Remove the skillet from the heat.
Preheat your oven to 375 degrees. In a large bowl, combine the 6-ounce package of corn bread stuffing mix, 1/2 cup of dry breadcrumbs, and 1 tablespoon of sugar. Take the vegetables and seafood from the skillet and stir those in to this mixture. Stir in the can of condensed cream of mushroom soup. Then add as much chicken broth as you like – a little for a stiffer dressing, more for a moister dressing.
Spoon the dressing in a lightly greased 9 x 13 inch baking dish. Bake the stuffing for 30 minutes or until the top is lightly toasted.
More stuffing ideas: