Savannah Seafood Stuffing

Savannah Seafood Stuffing

23 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  TIANA1T

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (23)

Rate This Recipe


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 chicken, only using half. This was as close to perfect as I have tasted. Thanks for a great recipe!

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



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Sausage Stuffing


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Grandma Ruth's Stuffing