Savannah Seafood Stuffing

Name: Savannah Seafood Stuffing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: ½ cup margarine; ½ cup chopped green bell pepper; ½ cup chopped onion; ½ cup chopped celery; 1 pound crabmeat, drained and flaked; ½ pound medium shrimp - peeled and deveined; ½ cup seasoned dry bread crumbs; 1 (6 ounce) package corn bread stuffing mix; 2 tablespoons white sugar, divided; 1 (10.75 ounce) can condensed cream of mushroom soup; 1 (14.5 ounce) can chicken broth

Rating: 4.83 stars

84 Ratings
70 Reviews
27 Photos

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.

By TIANA1T

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Recipe Summary

prep:

20 mins

cook:

30 mins

total:

50 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 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.

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Step 2

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

Nutrition Facts

Per Serving:

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

Reviews (70)

Most helpful positive review

allisonoswald

08/20/2011

Sounds delicious! What temperature do I cook it at? Read More

Helpful

(83)

Most helpful critical review

Cami

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

Helpful

(15)

84 Ratings

5 star values: 74
4 star values: 7
3 star values: 2
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

allisonoswald

08/20/2011

Sounds delicious! What temperature do I cook it at? Read More

Helpful

(83)

Willis Hall III

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

Helpful

(50)

Leslee

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

Helpful

(35)

MAGGIE MCGUIRE

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

Helpful

(30)

Cami

10/28/2008

Helpful

(15)

STACYE J

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

Helpful

(15)

Kerri

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

Helpful

(14)

lsheri02

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

Helpful

(13)

Jennifer Sumner

11/26/2014

Bake it at 350 for 30 mins. Read More

Helpful

(9)

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Nutritional Information

Savannah Seafood Stuffing

Servings Per Recipe: 8
Calories: 344.5

% Daily Value *

protein: 44 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 7 %

sugars:

fat: 24 %

saturated fat: 15 %

cholesterol: 31 %

vitamin a iu: 14 %

niacin equivalents: 48 %

vitamin b6: 11 %

vitamin c: 18 %

folate: 10 %

calcium: 12 %

iron: 16 %

magnesium: 15 %

potassium: 12 %

sodium: 46 %

thiamin: 9 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Savannah Seafood Stuffing

1 of 70

All Reviews

allisonoswald

08/20/2011

Sounds delicious! What temperature do I cook it at?

Helpful

(83)

Willis Hall III

11/27/2014

Helpful

(50)

Leslee

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.

Helpful

(35)

MAGGIE MCGUIRE