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My review
Savannah Seafood Stuffing
TIANA1T
"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 calsOriginal recipe yields 8 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 344 calories; 15.7 g fat; 28.4 g carbohydrates; 22 g protein; 94 mg cholesterol; 1141 mg sodium. Full nutrition
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Reviews
Read all reviews 4956 Ratings
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Most helpful positive review
8/20/2011
Sounds delicious! What temperature do I cook it at?
Most helpful critical review
10/28/2008
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 ...
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1/4/2006
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.
12/1/2006
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 chicke...
11/27/2014
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...
10/28/2008
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 ...
11/18/2009
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 ...
10/14/2006
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...