Description
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.
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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 9×13-inch baking dish.
- Bake in the preheated oven until lightly toasted on top
- about 30 minutes.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8