Savannah Seafood Stuffing


This seafood dressing (though we call it stuffing) 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 version, only use half of the broth.

close up view of Savannah Seafood Stuffing in a glass baking dish
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins


  • ½ cup margarine

  • 1 pound crabmeat, drained and flaked

  • ½ pound medium shrimp - peeled and deveined

  • ½ cup chopped onion

  • ½ cup chopped celery

  • ½ cup chopped green bell pepper

  • 1 (6 ounce) package corn bread stuffing mix

  • ½ cup seasoned dry bread crumbs

  • 1 tablespoon white sugar, or to taste

  • 1 (10.5 ounce) can condensed cream of mushroom soup

  • 1 (14.5 ounce) can chicken broth


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Melt margarine in a large skillet over medium heat. Add crabmeat, shrimp, onion, celery, and bell pepper; cook and stir for about 5 minutes. Set aside.

  3. Stir together stuffing mix, bread crumbs, and sugar in a large bowl. Mix in cooked vegetables and seafood from the skillet. Stir in condensed soup and chicken broth. Spoon into a 9x13-inch baking dish.

  4. Bake in the preheated oven until lightly toasted on top, about 30 minutes.

Nutrition Facts (per serving)

345 Calories
16g Fat
28g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 345
% Daily Value *
Total Fat 16g 20%
Saturated Fat 3g 15%
Cholesterol 94mg 31%
Sodium 1141mg 50%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 6%
Total Sugars 6g
Protein 22g
Vitamin C 11mg 54%
Calcium 116mg 9%
Iron 3mg 16%
Potassium 421mg 9%

* 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.

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