Ingredients

Scale

3 cups of whole wheat (or gluten free) bread cubes (about 6 slices of bread) .. or more
1 cup chopped celery (about 3 ribs) + the chopped celery leaves
1 cup chopped red or yellow bell pepper
1 cup chopped sweet onion
8 oz. mushrooms, sliced
3/4 lb. shrimp, peeled, tails off, chopped
1 6-oz. can of crab meat with juices
1/2 teaspoon Old Bay seasoning
1 teaspoon sage
1/4 teaspoon each: thyme, dill
1 small sprig of fresh rosemary, chopped fine
1/4 cup butter (or bacon butter (the rendered fat from baking bacon) … or 2 Tablespoons of each)
1/4 cup white wine
1 cup chicken or seafood broth
Additional juices from roasted turkey or chicken (if desired)
Salt & freshly ground pepper, to taste

Instructions

In a large mixing bowl, toss together the bread cubes with the celery, bell pepper, onion, mushrooms and shrimp. Stir in the shrimp and crab meat.
Sprinkle with seasonings and drizzle with melted butter and toss to mix, then drizzle with broth. Add salt & pepper to taste.
Put into a large casserole or other oven-proof baking dish and cover loosely with foil.
Bake at 350 for at least an hour, drizzling with juices from the roasting bird if desired. If a crunchy top is desired, remove the foil for the last 20 – 30 minutes of cooking.

Notes

Rather than preparing this as a separate dish, you can stuff your bird or put this stuffing on the side of the bird in the same pan. It can also be used to stuff fish fillets.

With only 3 cups of toasted bread cubes, this stuffing is quite light and can get quite moist if you cover it while cooking. If you want a more bread-filled stuffing, add a cup or two more of bread cubes.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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