Sounds delicious! What temperature do I cook it at?
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.
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 chicken, only using half. This was as close to perfect as I have tasted. Thanks for a great recipe!
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.
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.
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.
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"
Bake it at 350° for 30 mins.
