Seafood Dressing

SAVANNAH SEAFOOD STUFFING

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.

SEAFOOD DRESSING

Steps:

• Combine all ingredients.
• Serve immediately or chilled.

SEAFOOD CORNBREAD DRESSING

Steps:

• Preheat oven to 400 degrees. Mix corn muffin mix, four eggs, and 1 1/3 of milk until uniform and free of any large lumps. Transfer batter into a 13x9-inch pan and bake for about 30 minutes or until top is golden brown and a toothpick inserted into the center comes out clean. Allow to cool a bit for safe handling then crumble and set aside.
• Reset oven heat to 350 degrees. In a large pot, melt butter over medium heat.
• Add cayenne, smoked paprika, onion powder, garlic powder, parsley, sea salt, and black pepper to pot. Cook until fragrant (about 5 minutes). Meanwhile, chop celery, onion, and bell pepper, and mince garlic.
• Add celery, onion, bell pepper, and garlic to pot. Cook until tender and translucent (about 8 minutes).
• Add veggie broth or seafood stock and hot sauce to pot and stir to incorporate. Meanwhile, beat remaining seven eggs and set aside.
• Bring mixture to a boil then remove from heat and stir in cornbread, evaporated milk and eggs until smooth and uniform.
• Add shrimp, crabmeat, and lobster meat to dressing and mix in thoroughly until well incorporated.
• Spread dressing into a 13x9-inch pan and bake, uncovered, for about 45 minutes to an hour or until dressing is golden brown and firm to the touch.
• Serve with lemon wedges, if desired.