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.
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.
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.
More Thanksgiving Recipes
- Scalloped Potato Casserole– plenty of cheese flavor from a blend of two cheeses.
- Southern Broccoli Casserole– wonderfully creamy and cheesy and has a buttery cracker crumb topping.
- Whipped Potatoes– wonderfully light, fluffy, and silky mashed potatoes with a delicious buttery flavor.
- Spicy Chorizo Cornbread Stuffing– packed full of flavor from chorizo sausage, onions, green pepper, jalapeno, and cilantro.
- Southern Candied Sweet Potatoes– Thick sweet potato slices are covered in a butter and sugar mixture and baked until soft.
Savannah Seafood Stuffing
- 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.
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Originally posted October 23, 2017.
Recipe adapted from allrecipes.com
More Thanksgiving Stuffing Recipes
Slow Cooker Sausage Cornbread Dressing
Andouille Sausage and Cornbread Stuffing
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14 thoughts on “Savannah Seafood Stuffing”
Ummm…. stuffing is ok, because I’ll be stuffing myself! Lol! This looks delicious!
How many does this serve?
Can you add oysters?
When do you add the crab?
Step 4 says to add remaining ingredients. Can’t wait to make this, it looks good.
Don’t care what it’s called as long as I make it this year! This will be our new dish at Thanksgiving. 😊
she is correct
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.
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
she is correct
You can’t call it southern and call it stuffing. It’s called dressing in the south.
Lol that’s right. Dressing in the south
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.