A hearty spin on a classic Thanksgiving staple.
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Before you know it, summer will fade into autumn and Thanksgiving will be here. The media will be all “turkey this” and “turkey that”, but I’m going to say something that may shock you… not everyone likes turkey. Now I’m not talking about myself here – I am first in line to fill up my plate with turkey, gravy, rolls, and my absolute favorite, the stuffing. But I want to help represent those who feel left behind in a Thanksgiving meal. If you don’t eat turkey, then you can’t have stuffing, and then what? A sad plate of veggies? Oh no, I will not stand for this. So, for my friends out there who often miss out on stuffing, whether it be they don’t like turkey, are allergic, or are pescatarian, I present to you seafood stuffing!
Now let me backtrack real quick, because I may have confused some of you when I said if you don’t eat turkey, then you miss out on stuffing. I said this because stuffing is traditionally stuffed into a turkey. What many American families enjoy on Thanksgiving is actually called dressing, which is basically stuffing but not stuffed. Are you picking up what I’m putting down? Stuffing and dressing are often used interchangeably, as the word “dressing” is more commonly recognized as being drizzled on top of salads. Therefore, even though our recipe today is technically a dressing, we shall be calling it seafood stuffing and enjoying it just as much.
Seafood stuffing. Is. So. Good. Succulent crabmeat, plump shrimp, rich cornbread, crispy breadcrumbs… BUTTER! Ah, warm, melty butter. A real-life chef’s kiss. Those are not the only ingredients in seafood stuffing but you get the picture. This Thanksgiving you will be in food heaven and no longer left out. Get ready to be thankful and hear your taste buds sing.
Is Seafood Stuffing Healthy?
If we’re being honest with ourselves, no one is thinking about nutrition on a grand food holiday like Thanksgiving. That being said, it’s always good to be aware of what you’re eating and to enjoy it in moderation. Seafood stuffing is high in protein (19g), potassium (280mg), vitamin A and C, and calcium (78mg), which are all great nutrients for a healthy mind and body. However, seafood stuffing is also high in carbohydrates, fat and saturated fat, cholesterol and sodium. I wouldn’t call seafood stuffing a health food, however, the concept of healthy is always relative to everyone’s individual nutrition goals. So as long as you’re enjoying seafood stuffing in moderation, or in one big pile for one major holiday, then I think you’re good to enjoy it.
How to make seafood stuffing pescatarian-friendly?
Seafood stuffing sounds like a good meal for someone who is pescatarian, and it ALMOST is! However, there is 14.5oz of pesky chicken broth thrown in. Therefore, if you follow a pescatarian lifestyle, you can easily enjoy seafood stuffing by switching out the chicken broth for a vegetable broth. As I said above, everyone deserves to enjoy a nice big plate of Thanksgiving food! Adjust recipes where needed to improve your meal.
INGREDIENTS
- 1/2 cup unsalted butter
- 1 pound crabmeat, drained and flaked
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 6 ounces cornbread stuffing mix
- 1/2 cup dry breadcrumbs
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (14.5 ounces) low-sodium chicken broth
INSTRUCTIONS
Preheat
Get the oven ready at 350°F.
Cook
Sauté seafood and veggies in butter.
Combine
Mix stuffing ingredients and moisten with soup and broth.
Bake
Bake until golden and enjoy the savory flavors.
Devour!
FAQs & Tips
Thanksgiving leftovers are the best, and you can still enjoy them with your seafood stuffing. Once made and cooled slightly, store your seafood stuffing in an airtight container in the fridge for up to 2-3 days.
Have some old bread on hand? As long as it’s not moldy, you can make your own breadcrumbs for seafood stuffing! It is surprisingly easy, and more affordable than purchasing a big tin of breadcrumbs. Simply cut up your bread or place it into a food processor. You can also toast your breadcrumbs by either placing them on a sheet pan in the oven or in your air fryer until golden brown.
Let’s face it, crab is not the most affordable meat. But you don’t have to get fresh crab for this recipe! Simply grab some canned crabmeat, or even imitation crab, to save some money and time during preparation.
Serving Suggestions
If you’re enjoying seafood stuffing with your Thanksgiving meal, then you have to pair it with Cranberry Sauce, Mashed Potatoes, a buttery roll, and a sweet slice of Pumpkin Pie. And if you actually don’t mind turkey and want to have both, then find some room on your plate for a slice or two of Air Fryer Turkey Breast. If you want to spice up your seafood stuffing, then some Old Bay and lemon wedges for topping would be delightful. Or even a Cajun seasoning sprinkled on top!
Ingredients
- 1/2 cup unsalted butter
- 1 pound crabmeat drained and flaked
- 1/2 pound shrimp peeled and deveined
- 1/2 cup onion finely chopped
- 1/2 cup celery finely chopped
- 1/2 cup green bell pepper finely chopped
- 6 ounces cornbread stuffing mix
- 1/2 cup dry breadcrumbs
- 1 can 10.5 ounces cream of mushroom soup
- 1 can 14.5 ounces low-sodium chicken broth
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt butter over medium heat. Add the crabmeat, shrimp, onion, celery, and bell pepper. Cook for about 5 minutes, stirring occasionally.
- In a large bowl, combine the cornbread stuffing mix and breadcrumbs. Add the cooked seafood and vegetables from the skillet and mix well.
- Stir in the cream of mushroom soup and chicken broth until the mixture is well combined.
- Transfer the stuffing mixture to a 9×13-inch baking dish and spread evenly.
- Bake in the preheated oven for about 30 minutes, or until the top is lightly golden and crispy.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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