rackers.
Add the chopped seafood, old bay seasoning, netmeg, sherry
p. Place 1 tbs warm stuffing mix in each cap.
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.
*Do not save with raw seafood in it.
ou may also use this recipe for Stuffing your Turkey, Chicken, or
Saute onions, peppers and garlic in 1 stick of margarine. When onions are clear, add crabmeat and shrimp.
Season to taste with red pepper, salt and seafood seasoning.
Saute until it is cooked well.
Pour into bowl.
Add Ritz crackers.
Add enough milk to mixture until moist and smooth.
Use to stuff founder, mushrooms, etc.
Enjoy!
o the traditional Brown Derby Recipe -- that is classic. So this
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.
Save the insides for another recipe). Place shells into an 8
In a large skillet, saute sausage, onion and celery. Break the meat up as it cooks.
When sausage is browned, DO NOT pour off the drippings. Add stuffing mix, 2 cups liquid and eggs.
Blend thoroughly.
IF STUFFING TURKEY: Makes enough to stuff a 14 - 16 pound bird. Follow directions on your turkey for baking time.
IF BAKING SEPARATELY: Spoon dressing into an oil-sprayed 9 x 13 inch baking pan.
Bake in a 350 degree oven 40 - 60 minutes.
If necessary, cover stuffing with foil to keep from drying out.
f roux required by the recipe.
For instance, the original
ndercooking have made baking the stuffing in a pan the default
f the chicken with the stuffing - you need to separate the
elted butter into the cornbread stuffing and set aside. In a
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
equired by the recipe. For instance, the original recipe calls for 2
e going to cook the seafood in.
Next, make the
Boil seafood mix in 4 to 5
Saute the celery and onion in the butter until tender.
Add the herbs and seafood and cook until the shrimp and scallops are cooked through, about 10 minutes.
Add the crushed crackers and mix well.
Add the sherry and continue to cook for another 2 minutes.
This is enogh stuffing for six lobsters. Or this can be made as a side dish. Cook for 20 minutes in a casserole dish at 350F
he light brown Cajun roux recipe but continue cooking until the