Savannah Seafood Stuffing

Savannah Seafood Stuffing

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TIANA1T 11

"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

50 m servings 344 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1141 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  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.

Reviews

36
  1. 40 Ratings

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Most helpful positive review

Sounds delicious! What temperature do I cook it at?

Most helpful critical review

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 ...

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Sounds delicious! What temperature do I cook it at?

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.

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 chicke...

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 ...

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 ...

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...

I made this dish for family on Thanksgiving. It was a hot. I did not know what temp to bake the stuffing, so I chose 350 degrees for 35 minutes. The only thing I did different was add Old Bay to...

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!

Bake it at 350° for 30 mins.

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