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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.

Spoon scooping stuffing out of baking dish.

Type Of Stuffing Mix

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.

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 in blue baking dish.

Make Ahead

This Thanksgiving casserole can be assembled up to 8 hours in advance and baked just before serving. Leftovers will keep in an airtight container in the refrigerator for 2 to 3 days.

Savannah Seafood Stuffing in blue baking dish.

More Thanksgiving Recipes

Savannah Seafood Stuffing

Savannah Seafood Stuffing is full of shrimp and crab and lots of onion, celery, and red bell pepper. Makes a great Thanksgiving side!
PREP: 20 minutes
COOK: 30 minutes
TOTAL: 50 minutes


  • 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


  • Preheat oven to 350 degrees and grease a 9X13-inch casserole dish.
  • Melt butter over medium heat in a large pan. Add onion, celery, and red pepper and cook until soft.
  • 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.
  • Add remaining ingredients, EXCEPT butter, to bowl. Stir to mix well.
  • Transfer to prepared casserole dish. Scatter butter pieces over top, place in oven and bake for 30 minutes.


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


Calories: 374kcal
Author: Christin Mahrlig
Course: Side Dish
Cuisine: Southern
Keyword: Seafood, Thanksgiving

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Originally posted October 23, 2017.

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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18 thoughts on “Savannah Seafood Stuffing”

  1. I have made this the last 2 or 3 years. My family loves it. They say it tastes like crabcakes. It gets a bit pricey, but once a year is totally okay. Try it, doubt you will be disappointed.

  2. Don’t care what it’s called as long as I make it this year! This will be our new dish at Thanksgiving. 😊

  3. Mary William

    I live in the north and have always called it dressing. Mom said if it’s cooked in the bird, it’s called stuffing and if cooked outside of the bird, it’s called dressing.

    1. Rhonda Sims

      Mary you are absolutely correct!! North or South (and I am as south as you can go in Florida) In the bird it is stuffing out the bird it is Dressing

    1. Well, she used stuffing mix (dried bread). North or South, its stuffing become that alone; not because of being cooked in or out of the bird.

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