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Taste of the Tides
Taste of the Tides
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Seafood Dressing
What’s the difference between stuffing and dressing? Stuffing is used to fill the bird while dressing is baked in a pan. We don’t recommend using this to stuff the bird as it could result in a “fishy” tasting turkey, but it’s delish baked alone. Maybe it’ll be a new tradition for your family Thanksgiving!
Remember to support local fishermen by shopping at your local seafood markets!
INGREDIENTS 1 cup yellow (or Vidalia) onion, diced 1 cup celery, diced 2 32-ounce boxes of chicken broth 1 stick salted, sweet cream butter ½ tsp thyme Dash of ground sage or 2 fresh sage leaves 1 tsp Creole or Old Bay seasoning (optional) 1 bag herb seasoned stuffing mix (I use Pepperidge Farm for both herb and cornbread) 1 bag cornbread stuffing mix (or an equal portion of your preferred bread for stuffing/dressing) 1 pound crabmeat ½ pound shrimp, peeled, deveined, chopped & lightly sauteed 1 cup raw oysters, chopped (optional)
• In a large sauce pan, add one box of chicken broth, diced vegetables, butter, thyme, sage, and seasonings if using. Cover and bring to a boil, then reduce heat and simmer five minutes, or until celery and onions are soft.
DIRECTIONS
• Add ½ of each bag of stuffing mix to a large pan (as a starting point). Stir to combine the two.
• Pour half of broth and vegetable mixture over bread and stir quickly until all bread is wet.
• Add additional stuffing mixture and/or broth until you have the amount of dressing you want and the desired wetness.
• Stir in seafood until evenly distributed.
• Spray 9 x 13 pan with cooking spray, then spoon dressing into pan. Press gently to fill gaps, but do not pack down tightly. (One bag of stuffing with additions typically fills a 9x13 pan, if you’re doing more, you may need two pans.)
• Add to oven an hour before the turkey is done and bake for one hour. If you like a more moist dressing, you can drizzle chicken broth (or turkey drippings if you don’t use them for gravy) over the dressing a couple times as it bakes. If top starts getting to dark, lay a sheet of foil across the top of the pan, but do not crimp down to seal.
