Savannah Seafood Stuffing is a flavorful Southern dish that blends fresh seafood with a savory bread stuffing base. It’s often used as a side dish or stuffing for poultry like turkey or chicken, though it can also stand alone as a main course. Here’s a simple recipe to make Savannah Seafood Stuffing at home:
Ingredients:
- 1 lb fresh seafood (a mix of shrimp, crab, and scallops is ideal, but you can use whatever is available)
- 1 loaf of day-old bread (preferably white or French bread), cut into cubes
- 1/2 cup butter
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped (green or red)
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon parsley (fresh or dried)
- 1/2 teaspoon cayenne pepper (optional for heat)
- 2 cups seafood or chicken stock (or broth)
- 2 large eggs, lightly beaten
- Salt and pepper to taste
- Lemon wedges (for serving, optional)
- Fresh parsley (for garnish)
Instructions:
- Prepare the seafood: If using fresh shrimp, crab, and scallops, chop them into bite-sized pieces. If using frozen seafood, be sure to thaw and drain well.
- Cook the vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for about 5-7 minutes, until the vegetables are tender and the onion is translucent. Add the garlic and cook for another minute until fragrant.
- Toast the bread: While the vegetables are cooking, place the cubed bread in a single layer on a baking sheet and toast it in the oven at 350°F (175°C) for about 10-15 minutes, or until golden and slightly crispy. Alternatively, you can toast the bread in a pan on the stovetop.
- Combine the stuffing: In a large bowl, combine the toasted bread cubes, sautéed vegetables, thyme, parsley, cayenne pepper, and salt and pepper. Add the seafood, being careful not to break up the pieces too much.
- Add the stock and eggs: Pour the seafood stock over the mixture, stirring to combine. Add the beaten eggs and mix well. The mixture should be moist but not soggy. Add more stock if necessary to reach your desired consistency.
- Bake: Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for another 10-15 minutes to allow the top to crisp up.
- Serve: Once the stuffing is golden and cooked through, remove from the oven. Serve with lemon wedges on the side for a bit of zest. Garnish with fresh parsley if desired.
This stuffing makes a great side dish for holiday meals, or a flavorful stuffing for baked chicken or turkey. It’s a Southern classic that brings the taste of the coast to your table!