Savannah Seafood Stuffing Recipes

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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



Savannah Seafood Stuffing image

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

½ cup margarine
½ cup chopped green bell pepper
½ cup chopped onion
½ cup chopped celery
1 pound crabmeat, drained and flaked
½ pound medium shrimp - peeled and deveined
½ cup seasoned dry bread crumbs
1 (6 ounce) package corn bread stuffing mix
2 tablespoons white sugar, divided
1 (10.75 ounce) can condensed cream of mushroom soup
1 (14.5 ounce) can chicken broth

LOBSTER SAVANNAH

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 17



Lobster Savannah image

Steps:

  • Preheat an oven to 350 degrees F.
  • Take the lobster, place it stomach side down on the counter, and with a heavy knife cut the lobster in half starting behind the head. This kills the lobster by severing its spine. If you are not comfortable ask your local fish market to cut it for you.
  • In a large saucepan add about 4 ounces of Newburg Sauce and put on low heat. Add the scallops, shrimp and sliced mushrooms. Cook until seafood is halfway cooked, about 5 minutes. Place scallop and shrimp sauce over each half of the lobster and top with slices of provolone. Add slices of roasted peppers and top with fresh grated Parmesan. Cook until golden brown, about 18 minutes.
  • In a medium mixing bowl, combine flour, paprika, salt, pepper and cayenne pepper. In a medium sauce pan, melt the butter over low heat. Add the flour mixture to the melted butter and stir constantly. Add the sherry to the sauce and continue stirring until it thickens. Add the half-and-half and heat through, continuing to stir. Serve with Lobster Savannah.

2 (1 1/4-pound) lobsters
8 ounces Newburg Sauce, recipe follows
8 ounces sea scallops
1/2 pound small shrimp, peeled and deveined
4 medium mushrooms, sliced
10 slices aged provolone
2 whole roasted red peppers, sliced
2 whole roasted green peppers, sliced
4 ounces Parmesan, grated
1 1/2 tablespoons all-purpose flour
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons unsalted butter
1 ounce dry sherry
1 cup half-and-half

MAINE SEAFOOD STUFFING

Emeril did some Thanksgiving stuffing recipes on Good Morning America, and this was one of the Top 5, that was submitted by Linda Hoglund from Franklin, ME. Linda says "It's a Maine seafood stuffing -- the best you've ever had! I grew up on the coast of Maine where seafood is plentiful. My husband, a lobster fisherman and scallop diver, came up with this some years ago. It's now a big favorite of ours, and we're glad to share with you. This stuffing can also be used to stuff clams, on top of crab cakes or on a pork chop -- it's all wicked good! We serve ours with a White Cream Sauce on top of the stuffing." This would be great to put over fish and baked too! I'm thinking flounder, filet of sole, and any other white fish. Times are only approximate. You can also substitute with lobster. You can make this in a 9x9" baking dish as well, and serve it with the White Cream Sauce on top. Cooking time does not include time cooked inside the bird.

Provided by Lindas Busy Kitchen

Categories     Crab

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13



Maine Seafood Stuffing image

Steps:

  • Cook seafood in 1 cup boiling salted water. Cook until 3/4 done. Strain seafood out of water.
  • Add bread crumbs and Ritz crackers, and cover until liquid is absorbed.
  • In another skillet, caramelize peppers, celery and onion, then add to bread-Ritz mixture.
  • Add the eggs and melted butter.
  • Stir in seafood and 1/4 cup sherry or white wine. Cover, and let stand 15 minutes.
  • Now you're ready to stuff your turkey the Down East way.

Nutrition Facts : Calories 450, Fat 28.3, SaturatedFat 16, Cholesterol 141.2, Sodium 752.3, Carbohydrate 25.3, Fiber 1.6, Sugar 3.4, Protein 15

1 cup Ritz cracker, ground up
1 cup breadcrumbs
1/2 cup onion
1 lb fresh maine scallops
1 cup fresh maine shrimp
1 cup fresh maine crab legs
1/2 cup celery, sliced
1/2 cup bell pepper, orange and yellow, chopped
2 eggs
3/4 cup butter, melted
1/4 cup cooking sherry or 1/4 cup white wine
1 fresh garlic clove, chopped
salt and pepper, to taste

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