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Maine Seafood Stuffing

Submitted by Linda Hoglund from Franklin, Maine: 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.


1 cup of groundup Ritz crackers
1 cup of bread crumbs
½ cup of onions
1 pound fresh Maine scallops
1 cup of fresh Maine shrimp
1 cup of Maine crab legs
½ cup of sliced celery ½ cup chopped pepper, orange and yellow peppers
2 eggs
¾ cup melted better
¼ cup cooking sherry (or white wine substitute)
1 clove fresh chopped garlic
Salt and pepper to taste


Cook seafood in 1 cup boiling salted water. Cook till ¾ done, strain seafood out of water. Add bread crumbs. Ritz crackers, and cover till liquid is absorbed.
In another skillet, carmelize peppers, celery and onion, then add to bread-Ritz mixture.
Add the eggs and melted butter, stir in seafood and ¼ cup sherry. Cover and let stand 15 minutes.
Now you're ready to stuff your turkey the down East way. We serve ours with a white cream sauce on top of the stuffing. This stuffing can also be used to stuff clams, on top of crab cakes or on a pork chop -- it's all wicked good!

Ace's Southern Cornbread Dressing

Submitted by Bryan "Ace" Sagor of San Antonio, Texas: Simple and simply delicious -- I have been making this cornbread dressing for Thanksgiving for more than 30 years. Thanksgiving would not be Thanksgiving without my stuffing, and the anticipation of this wonderful dish never disappoints. Enjoy, y'all!


8 cups cornbread, crumbled
4 cups soft white bread shredded
1 cup butter (salted)
1 cup diced celery
1 large onion, chopped
½ cup green pepper, chopped
1½ teaspoons poultry seasoning
2 eggs, beaten
2 cups chicken broth
Salt and pepper to taste
Oil to sauté


Preheat oven to 350° F.
Cut butter and add to breadcrumbs (both corn and white breads).
Sauté veggies in oil and add to bread mixture.
Mix in seasonings.
Add in eggs and broth until thoroughly mixed and moist.
Bake in large covered dish for 30 minutes. Remove cover for last 10 minutes to brown.

Yield: 10 to 12 servings

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