SAVANNAH SEAFOOD STUFFING
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
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
SEAFOOD DRESSING
Make and share this Seafood Dressing recipe from Food.com.
Provided by sheepdoc
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Serve immediately or chilled.
Nutrition Facts : Calories 392.1, Fat 38.3, SaturatedFat 4.8, Sodium 713.6, Carbohydrate 13.9, Fiber 0.1, Sugar 13.7, Protein 0.7
CHOPPED SHRIMP SALAD WITH LEMON VINAIGRETTE
Steps:
- Add the water and Old Bay seasoning to a pot. Squeeze in the lemon juice and add the 2 lemon halves to the pot. Season with salt and pepper. Bring to a boil and let simmer for 5 minutes. Add the shrimp and simmer for 5 minutes or until cooked through and opaque. Remove from liquid and chill. Roughly chop when ready to serve.
- Prepare all the vegetables and toss together.
- Make the dressing by combining the olive oil, lemon juice, lemon zest, sugar, Dijon mustard, salt, and pepper.
- Add the shrimp to the salad and toss with dressing. Season with salt and pepper as needed.
Nutrition Facts : ServingSize 2.5 cups, Calories 300 cal, Carbohydrate 11 g, Fat 18 g, Protein 25 g, Fiber 6 g, SaturatedFat 3 g, Cholesterol 183 mg, Sodium 176 mg, Sugar 3 g
SEAFOOD CORNBREAD DRESSING
Spicy Soul Food style cornbread-based dressing made even more indulgent with fresh seafood
Provided by Jazzmine from Dash of Jazz
Categories Side Dish
Time 1h50m
Number Of Ingredients 23
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.
Nutrition Facts : Calories 377 kcal, Carbohydrate 49 g, Protein 15 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 141 mg, Sodium 905 mg, Fiber 5 g, Sugar 17 g, UnsaturatedFat 8 g, ServingSize 1 serving
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