READY IN 50 mins

Savannah Seafood Stuffing

Read Reviews (17)

"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." — TIANA1T

Directions

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

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 20, 2011

Sounds delicious! What temperature do I cook it at?

—allisonoswald

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Most Helpful Critical Review

Oct 14, 2006

My god, how moist can a stuffing be? I only added half a can of the condensed mushroom soup and left out the chicken broth entirely, and the stuffing was already decently moist. Not to mention that this turned out to be much more of a casserole than a stuffing. This recipe was pretty good, but not outstanding. Next time I make this I think I'll boil some cubed potatoes then add them as well.

—Kerri

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19 Ratings

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Jan 04, 2006

I made this for Christmas Eve dinner. It was excellent. Seafood lovers were very impressed and non-seafood lovers enjoyed the dish. I will make this again and again.

—Leslee

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Dec 01, 2006

I was worried about the green pepper being to overpowering for seafood, so I sub'd a clove of garlic and a tiny bit of basil. I halved the broth and sub'd the cream of mushroom for crm of chicken, only using half. This was as close to perfect as I have tasted. Thanks for a great recipe!

—MAGGIE MCGUIRE

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Oct 28, 2008

It appears the directions are missing 1 TB sugar as specified in the ingredients list, as well as the temperature of the oven. I'd love to give this recipe a try, but I'm not advanced enough as a cook to be able to guess at either one and expect the stuffing to turn out all right.

—Cami

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Nov 19, 2009

I made this one Thanksgiving and it has now become a family favorite. It is very good. I do a few things differently. I use red and yellow peppers instead of green. I like the taste of them better. I also mix regular bread crubs with cornbread crumbs. This is also very good. A great dish.

—STACYE J

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Nov 05, 2007

This is the best! Love it!!!!! I make this instead of the usual dressing for the hoildays.

—Mrs. Walker

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Dec 22, 2011

Excellent recipe. The family is begging me to make it for Christmas. I use red and yellow peppers (more flavor) and garlic as well. Yum!

—kquander

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Nutrition

Calories
344 kcal
17%

Carbohydrates
28.4 g
9%

Cholesterol
94 mg
31%

Fat
15.7 g
24%

Fiber
1.7 g
7%

Protein
22 g
44%

Sodium
1141 mg
46%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Savannah Seafood Stuffing

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 344
** Calories from Fat: 142

% Daily Value *
** Total Fat 15.7g 24 %
** Saturated Fat 3g 15 %
** Cholesterol 94mg 31 %
** Sodium 1141mg 46 %
** Potassium 421mg 12 %
** Total Carbohydrates 28.4g 9 %
** Dietary Fiber 1.7g 7 %
** Protein 22g 44 %
** Sugars 5.7g
** Vitamin A 14 %
** Vitamin C 18 %
** Calcium 15 %
** Iron 29 %
** Thiamin 9 %
** Niacin 48 %
** Vitamin B6 10 %
** Magnesium 15 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.