Seafood Cornbread

SAVANNAH SEAFOOD STUFFING

Savannah Seafood Stuffing image

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.

Provided by TIANA1T

Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes

Time 50m

Yield 8

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 344.5 calories, Carbohydrate 28.4 g, Cholesterol 93.9 mg, Fat 15.7 g, Fiber 1.7 g, Protein 22 g, SaturatedFat 3 g, Sodium 1140.7 mg, Sugar 5.7 g

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