Maybe your idea of a traditional Thanksgiving dinner doesn’t include seafood, but maybe it should! This delicious stuffing features crab and is a good option for any holiday spread as it is fun and different for friends and family to dig in and enjoy. I recommend serving this right alongside your turkey dinner.
Alaska Crab & Andouille Chicken Sausage Stuffing
Serves 10 to 12
All you need:
- 1 (16 oz) package Hy-Vee bakery fresh corn bread
- 1 tbsp olive oil
- 3 strips bacon, cut in small dice
- 3 cloves garlic, minced
- 1/2 cup small-dice celery
- 1/4 cup small-dice carrot
- 1 onion, cut in small dice
- 1 red bell pepper, cut in small dice
- 1 (12 oz) package andouille chicken sausage, cut in small dice
- 1 lb Alaska snow crab meat, thawed
- 2 eggs, beaten
- 1 cup clam juice
- 1 cup chicken stock
- 1 1/2 tbsp Old Bay seasoning
- Salt and black pepper, to taste
All you do:
- Crumble corn bread into a large metal bowl; set aside.
- Preheat the oven to 350 degrees. Grease a 13-by-9-inch glass dish.
- In a large sauté pan, over medium-high heat, add olive oil and bacon. Cook bacon until fat is rendered. Add garlic, celery, carrot, onion and red pepper; sauté until tender. Add sausage and continue to cook for 5 minutes.
- Pour sautéed ingredients into the crumbled corn bread and add crab meat.
- In a bowl, whisk together eggs, clam juice, chicken broth, Old Bay seasoning, salt and black pepper.
- Pour the egg mixture over the corn bread mixture and mix gently to combine. Pour into greased dish and bake for 30 minutes.