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.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Bake for 30 minutes in the preheated oven, or until lightly toasted on top.

Nutrition Facts

345 calories; protein 22g 44% DV; carbohydrates 28.4g 9% DV; fat 15.7g 24% DV; cholesterol 93.9mg 31% DV; sodium 1140.7mg 46% DV. Full Nutrition
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Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2011
Sounds delicious! What temperature do I cook it at? Read More
(83)

Most helpful critical review

Rating: 3 stars
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 a cook to be able to guess at either one and expect the stuffing to turn out all right. Read More
(15)
84 Ratings
  • 5 star values: 74
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/20/2011
Sounds delicious! What temperature do I cook it at? Read More
(83)
Rating: 5 stars
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 taste. You cannot cook crab and shrimp dishes in Maryland without Old Bay. Read More
(50)
Rating: 5 stars
01/04/2006
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. Read More
(35)
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Rating: 5 stars
12/01/2006
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! Read More
(30)
Rating: 3 stars
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 a cook to be able to guess at either one and expect the stuffing to turn out all right. Read More
(15)
Rating: 5 stars
11/19/2009
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. Read More
(15)
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Rating: 3 stars
10/15/2006
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. Read More
(14)
Rating: 5 stars
11/18/2014
Great with a few modifications. I subbed c/o/m for Cream of celery. Instead of using canned chicken broth I used the broth from boiled chicken. Since the stuffing mix consists of dried bread crumbs I used about a 1/2 pan of corn bread to make the consistency less "gummy" Read More
(13)
Rating: 5 stars
11/26/2014
Bake it at 350 for 30 mins. Read More
(9)
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