Savannah Seafood Stuffing Recipe -
Savannah Seafood Stuffing Recipe
  • READY IN 50 mins

Savannah Seafood Stuffing

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. 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.
  2. Bake for 30 minutes in the preheated oven, or until lightly toasted on top.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2011

Sounds delicious! What temperature do I cook it at?

Most Helpful Critical Review
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.

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.

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!

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.

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.

Nov 26, 2014

Bake it at 350° for 30 mins.

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!


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  • 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.

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