Your choice, shrimp or
oyster stuffing for your holiday meal, or serve as a main dish.
Seafood
Stuffing
- 1/2 cup butter
- 1/2 cup chopped celery
1/2 cup chopped onion
2 1/4 cups water
2 cups raw medium shrimp, peeled, deveined or whole oysters (about
1 pound)*, shucked
1 (7-ounce) package cubed herb-flavored stuffing mix
1 cup cornmeal
1 cup all-purpose flour
1 large egg
1 tablespoon baking powder
1/2 teaspoon salt
- 1/4 teaspoon ground black
pepper
- Heat oven to 350°F
(175°C). Generously grease a 3-quart casserole dish; set
aside.
- Melt butter in large saucepan
over medium high heat, add celery and onion and cook until softened,
about 5 minutes.
- Stir in water and remaining
ingredients, mixing well.
- Spoon into prepared casserole
dish.
- Bake for 30 minutes or
until top is golden brown.
Makes 8 servings.
*Or, substitute two 6 or
8-ounce cans shrimp or oysters for fresh seafood, reserving liquid.
Add water to liquid to equal 2 1/4 cups. Proceed as directed
above.
Microwave Directions: In
3-quart microwaveable casserole, microwave celery, onion and
butter at HIGH 3 minutes or until vegetables are crisp-tender.
Add remaining ingredients;
mix well. Microwave at HIGH 8 to 10 minutes or until of desired
moistness, stirring every 4 minutes.
