On Dec 21, 11:22 am, "Dimitri" > wrote:

> YOU?

Another turkey. With a different stuffing. We're not sure where this
recipe came from but it became one of our favorites years ago:

Seafood-Fennel Stuffing

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 cups French bread -- 1/2" cubes
1 pound shrimp, shelled and cut into pieces
1 large can crabmeat (1 lb.)
1 large onion -- chopped
1 each red and green bell pepper (3/4 cup) -- chopped
3 Tablespoons butter
3 each eggs -- beaten
1 can cream of shrimp soup, condensed (10 3/4
oz.)
1/4 to 1/2 cup milk
1/2 cup fresh fennel -- chopped
(or 1/2 tsp. crushed fennel seed)
1/2 teaspoon black pepper

(If desired) Spread bread cubes in a shallow baking pan. Bake at 300
degrees F for 10-15 minutes or until dry, stirring once.

In medium skillet cook onion, bell peppers and fennel (if using fresh)
in butter until
crisp-tender. Cool.

In large mixing bowl, stir together crab meat, shrimp, onion/pepper
mixture, eggs, soup, 1/4 cup of milk, fennel (if using seed), and
black pepper. Stir in bread cubes until coated. For moister
stuffing, stir in more milk.

Bake in casserole(s) 45 minutes at 325 degrees F.

--
Silvar Beitel