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SEAFOOD CORNBREAD DRESSING
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I got this recipe from a friend, who got it from a friend……… and on down the line. Regardless, it is 'bar none' the best seafood cornbread dressing I've ever tasted or made. I made it for Christmas this past year and didn't have any leftovers, that was a first.
3 boxes Jiffy Corn Bread Mix
3 c. Cubed French Bread (toasted)
1 c. Margarine
2 med. Onion (chopped)
3 stalks Celery (chopped)
˝ c. Green Onions (chopped)
˝ c. Parsley (minced)
1 can Cream of Celery Soup
2 cans Chicken Broth
2 lb. Shrimp (peeled and deveined)
1 lb. Crab Meat
Garlic Powder, Salt, Pepper and Tabasco to taste
Prepare Cornbread mix according to package directions. When done put in large bowl and crumble. Add toasted bread, mix and set aside.
Melt margarine in skillet and add onion and celery and sauté until wilted. Add green onion, parsley, soup, broth, shrimp and crab meat. Mix well and heat but do not boil.
Add seasonings a little at a time, taste and adjust until you get the desired taste you like.
In a large greased baking pan, put the bread mix. Add your seafood mixture a little at a time and mix, keep doing this until all is mixed together. You may have to add a little more moisture to the mix if it is not moist enough. Don't add a lot at a time, you don't want it to be runny. I use extra broth if needed
Bake at 350° for 45-60 minutes uncovered until knife inserted in center comes out clean. |
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