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Mid-Atlantic Crab Boil Stuffing




Source of Recipe


Internet


List of Ingredients




6 cups old-fashioned white, cubed and toasted
1 stick of butter
2 chopped onions
4 ribs of chopped celery
1 pound of cooked crab meat
2 tablespoons of Old Bay seasoning (in seasonings section of supermarket)
2 tablespoons Worchestershire sauce
1 tablespoon Tabasco sauce
1 teaspoon grated nutmeg
1 cup chopped fresh herbs, such as thyme, parsley, chives or chervil
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 cup of chicken stock (canned)
salt and pepper (to taste)


Recipe



1. Toast the 6 cups of bread cubes for 10 - 15 minutes in a 325 degree oven until golden. Transfer toasted cubes into a large bowl.

2. In a skillet, with the stick of butter, sauté all of the vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.

3. Now, in your bowl, combine the crab meat, vegetables, breadcrumbs and the rest of the listed ingredients EXCEPT for the chicken stock. Mix the ingredients until well combined.

4. Now add just enough chicken stock to moisten the bread mixture. You do not want it soaking wet.

5. If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. If not, lightly pack stuffing into a large, shallow stoneware-baking dish.

6. If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound, or until the temperature of the bird reaches 180 degrees and the juices run clear when thigh is pierced with fork.

7. If you back in a separate dish, drizzle the stuffing with a little bit of stock (do not soak). Cover and bake at 325 degrees for 20 to 30 minutes. Uncover and bake for an additional 10 minutes.