Mid-Atlantic Seafood Stuffing (Dressing

• Seafood

  • 1 lb Crab meat
  • 1 1/2 tsp Crab seasoning
  • 1 lb Shrimp, raw

• Produce

  • 1 2 cup medium onion (diced (1, medium
  • 1 4 cup carrots
  • 1 1/3 4 cups stalks celery
  • 4 cloves Garlic
  • 1/4 cup Parsley, fresh

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 3 1/2 cups Broth

• Condiments

  • 1 tsp Hot sauce

• Baking & Spices

  • 1/2 tsp Salt
  • 1/2 tsp White pepper

• Bread & Baked Goods

  • 16 oz Baguette bread

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Whipping cream

• Beer, Wine & Liquor

  • 2 tbsp Sherry cooking wine

Found on goodiegodmother.com

Description

Directions

• Preheat your oven to 350 F (177 C) and place your bread cubes on a baking sheet in a single layer. Bake 10-12 minutes to toast, then remove and set aside. Turn off the oven.
• Melt the butter in a medium stock pot over medium heat. Add the carrots, celery, and onions. Cook for 4-5 minutes until slightly softened. Add the garlic, cook 1 minute longer.
• Add the chopped shrimp and cook until they just turn pink. Stir in the crab meat, then remove the pot from the heat. Stir in the toasted bread cubes.
• In a medium mixing bowl, whisk together the broth, eggs, whipping cream, sherry, spices, parsley, and hot sauce. Pour over the bread and seafood mixture. Stir until just combined.
• Transfer all the stuffing into a buttered 11x13 casserole dish, then cover with aluminum foil and refrigerate at least 4 hours to allow flavors to blend, you may refrigerate overnight (I did).
• When you are ready to bake, preheat the oven to 350 F and place the dressing, still covered in foil, into the oven. Bake 30 minutes covered, then remove the foil and bake another 30-40 minutes until the top has slightly toasted.
• Remove and serve warm. Enjoy!