Savannah Seafood Stuffing

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."


50 m servings 344 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1141 mg
  • 46%

Based on a 2,000 calorie diet

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  1. 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.
  2. Bake for 30 minutes in the preheated oven, or until lightly toasted on top.
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  1. 32 Ratings


Sounds delicious! What temperature do I cook it at?

I made this for Christmas Eve dinner. It was excellent. Seafood lovers were very impressed and non-seafood lovers enjoyed the dish. I will make this again and again.

I was worried about the green pepper being to overpowering for seafood, so I sub'd a clove of garlic and a tiny bit of basil. I halved the broth and sub'd the cream of mushroom for crm of chicke...

It appears the directions are missing 1 TB sugar as specified in the ingredients list, as well as the temperature of the oven. I'd love to give this recipe a try, but I'm not advanced enough as ...

I made this one Thanksgiving and it has now become a family favorite. It is very good. I do a few things differently. I use red and yellow peppers instead of green. I like the taste of them ...

My god, how moist can a stuffing be? I only added half a can of the condensed mushroom soup and left out the chicken broth entirely, and the stuffing was already decently moist. Not to mention...

Bake it at 350° for 30 mins.

Excellent recipe. The family is begging me to make it for Christmas. I use red and yellow peppers (more flavor) and garlic as well. Yum!

This is the best! Love it!!!!! I make this instead of the usual dressing for the hoildays.