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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 345 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until lightly toasted on top, about 30 minutes.