Prep 30 mins
Cook 10 mins
Emeril did some Thanksgiving stuffing recipes on Good Morning America, and this was one of the Top 5, that was submitted by Linda Hoglund from Franklin, ME. Linda says "It's a Maine seafood stuffing -- the best you've ever had! I grew up on the coast of Maine where seafood is plentiful. My husband, a lobster fisherman and scallop diver, came up with this some years ago. It's now a big favorite of ours, and we're glad to share with you. This stuffing can also be used to stuff clams, on top of crab cakes or on a pork chop -- it's all wicked good! We serve ours with a White Cream Sauce on top of the stuffing." This would be great to put over fish and baked too! I'm thinking flounder, filet of sole, and any other white fish. Times are only approximate. You can also substitute with lobster. You can make this in a 9x9" baking dish as well, and serve it with the White Cream Sauce on top. Cooking time does not include time cooked inside the bird.
- 1 cup Ritz cracker, ground up
- 1 cup breadcrumbs
- 1⁄2 cup onion
- 1 lb fresh maine scallops
- 1 cup fresh maine shrimp
- 1 cup fresh maine crab legs
- 1⁄2 cup celery, sliced
- 1⁄2 cup bell pepper, orange and yellow, chopped
- 2 eggs
- 3⁄4 cup butter, melted
- 1⁄4 cup cooking sherry or 1⁄4 cup white wine
- 1 fresh garlic clove, chopped
- salt and pepper, to taste
- Cook seafood in 1 cup boiling salted water. Cook until 3/4 done. Strain seafood out of water.
- Add bread crumbs and Ritz crackers, and cover until liquid is absorbed.
- In another skillet, caramelize peppers, celery and onion, then add to bread-Ritz mixture.
- Add the eggs and melted butter.
- Stir in seafood and 1/4 cup sherry or white wine. Cover, and let stand 15 minutes.
- Now you're ready to stuff your turkey the Down East way.
it's whicked good!!!!
Born and raised in Maine so I don't have to make this to rate it as outstanding. Wicked good doesn't even begin to do it justice. Thanks for sharing.
I have never liked stuffing and have been looking for a good recipe that I will eat. This was the best I have ever had. I will make this ever year. We vacationed in Maine this past summer so this recipe brings me back to when we were in Maine.