Savannah Seafood Stuffing

Savannah Seafood Stuffing is full of shrimp and crab and lots of onion, celery, and red bell pepper. I don’t know what it is, but there’s something about adding seafood to a casserole that makes it seem more special and elegant. This is always a much looked forward to side dish at Thanksgiving.

Savannah Seafood Stuffing with shrimp and crab.

 

I use a combination of herb seasoned stuffing mix and cornbread stuffing mix because I think it produces the best flavor. You could us all one or the other if you wish.

I don’t know about you, but my favorite part of Thanksgiving is the stuffing, or dressing as Southerners call it. I like to make at least 2 different kinds. A sausage dressing is a must, but I also like one with a little seafood.

Savannah Seafood Stuffing with shrimp and crab.

 

The cornbread mix, shrimp and crab give this Savannah Seafood Stuffing a subtle sweetness that is so good.

I add Cajun seasoning for flavor and also a can of condensed cream of mushroom soup to help bind it and keep it moist.

Savannah Seafood Stuffing with shrimp and crab.

 

Savannah Seafood Stuffing with shrimp and crab.
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Savannah Seafood Stuffing
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Savannah Seafood Stuffing is full of shrimp and crab and lots of onion, celery, and red bell pepper. Makes a great Thanksgiving side!

Course: Side Dish
Cuisine: Southern
Author: Christin Mahrlig
Ingredients
  • 1/2 cup butter
  • 1 medium yellow onion chopped
  • 2 celery stalks chopped
  • 1/2 red bell pepper chopped
  • 1/2 pound fresh shrimp cut into bite-sized pieces if larger, peeled and deveined
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 (14-ounce) a bag herb seasoned stuffing mix
  • 1/2 (14-ounce) a bag cornbread stuffing mix
  • 1 (10,75-ounce) can condensed cream of mushroom soup
  • 1 (14.5-ounce) can chicken broth
  • 3 (5-ounce) cans crab meat drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter cut into slivers
Instructions
  1. Preheat oven to 350 degrees and grease a 9X13-inch casserole dish.
  2. Melt butter over medium heat in a large pan. Add onion, celery, and red pepper and cook until soft.
  3. Add shrimp and cook just until no longer pink. Remove from heat. Stir in Cajun seasoning and thyme and transfer mixture to a large bowl.
  4. Add remaining ingredients, EXCEPT butter, to bowl. Stir to mix well.
  5. Transfer to prepared casserole dish. Scatter butter pieces over top, place in oven and bake for 30 minutes.
Recipe Notes

Depending on personal preference, you may or may not want to add all the chicken broth. For a dryer dressing, add less.

Recipe adapted from allrecipes.com

More Thanksgiving Stuffing Recipes

Slow Cooker Sausage Cornbread Dressing

Slow Cooker Sausage Cornbread Dressing

Southern Andouille Sausage and Cornbread Stuffing

Andouille Sausage and Cornbread Stuffing

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