Seafood Dressing
Directions
- 1Crumble the cornbread over a baking sheet.
- 2Crumble the cornbread over a baking sheet.
- 3Crumble the cornbread over a baking sheet.
- 4Pop the cornbread into the oven for 15 minutes to dry it out.
- 5Pop the cornbread into the oven for 15 minutes to dry it out.
- 6Pop the cornbread into the oven for 15 minutes to dry it out.
- 7Chop up the onion, red bell pepper, and celery into equal-sized pieces.
- 8Chop up the onion, red bell pepper, and celery into equal-sized pieces.
- 9Chop up the onion, red bell pepper, and celery into equal-sized pieces.
- 10In a skillet over medium-high heat, toss in some butter and let it melt down.
- 11In a skillet over medium-high heat, toss in some butter and let it melt down.
- 12In a skillet over medium-high heat, toss in some butter and let it melt down.
- 13Add the onion, bell pepper, and celery with a little bit of garlic and some all-purpose seasoning to the skillet.
- 14Add the onion, bell pepper, and celery with a little bit of garlic and some all-purpose seasoning to the skillet.
- 15Add the onion, bell pepper, and celery with a little bit of garlic and some all-purpose seasoning to the skillet.
- 16Once the vegetables cook down, toss in some cream of chicken soup.
- 17Once the vegetables cook down, toss in some cream of chicken soup.
- 18Once the vegetables cook down, toss in some cream of chicken soup.
- 19Add chicken stock to the same can of cream of chicken soup and pour it into the skillet.
- 20Add chicken stock to the same can of cream of chicken soup and pour it into the skillet.
- 21Add chicken stock to the same can of cream of chicken soup and pour it into the skillet.
- 22Season the mixture in the skillet and taste along the way.
- 23Season the mixture in the skillet and taste along the way.
- 24Season the mixture in the skillet and taste along the way.
- 25Add the dried cornbread to a bowl with the cream of chicken mixture.
- 26Add the dried cornbread to a bowl with the cream of chicken mixture.
- 27Add the dried cornbread to a bowl with the cream of chicken mixture.
- 28Toss in some more chicken stock until it gets the right consistency.
- 29Toss in some more chicken stock until it gets the right consistency.
- 30Toss in some more chicken stock until it gets the right consistency.
- 31Give the mixture one more taste before gently folding in the shrimp, crab meat, and one egg.
- 32Give the mixture one more taste before gently folding in the shrimp, crab meat, and one egg.
- 33Give the mixture one more taste before gently folding in the shrimp, crab meat, and one egg.
- 34Add the dressing mixture to a 9x13 inch baking dish.
- 35Add the dressing mixture to a 9x13 inch baking dish.
- 36Add the dressing mixture to a 9x13 inch baking dish.
- 37Cook the dressing in the oven at 350 degrees Fahrenheit for 45 minutes or until golden brown and set in the middle.
- 38Cook the dressing in the oven at 350 degrees Fahrenheit for 45 minutes or until golden brown and set in the middle.
- 39Cook the dressing in the oven at 350 degrees Fahrenheit for 45 minutes or until golden brown and set in the middle.
Ingredients
- 1 loaf cornbread
- 1 loaf cornbread
- 1 loaf cornbread
- onion
- onion
- onion
- red bell pepper
- red bell pepper
- red bell pepper
- celery
- celery
- celery
- 2 cubes butter
- 2 cubes butter
- 2 cubes butter
- garlic
- garlic
- garlic
- all-purpose seasoning
- all-purpose seasoning
- all-purpose seasoning
- 1 can cream of chicken soup
- 1 can cream of chicken soup
- 1 can cream of chicken soup
- chicken stock
- chicken stock
- chicken stock
- shrimp
- shrimp
- shrimp
- crab meat
- crab meat
- crab meat
- 1 egg
- 1 egg
- 1 egg
Equipment
baking sheetknifecutting boardskilletspatulabowl9x13 inch baking dishoven mitts
Tips
- Make sure to taste and build flavor along the way.
- Be careful when making this recipe, once you make it one year, you'll have to make it every year.