Cullen's Crab Boil Stuffing
· 6 cups old-fashioned white, cubed and toasted
1 stick of butter
2 chopped onions
4 ribs of chopped celery
1 cup of chicken stock (canned)
1 pound of cooked crab meat salt and pepper (to taste)
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1 teaspoon grated nutmeg
2 tablespoons Worcestershire sauc
e
1 tablesp
oon
Tabasco
sauce
2 tablespoons of
Old
Bay
seasoning
1 cup chopped fresh herbs, such as thyme, parsley, chives or
chervil
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.
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 min
The heart sees better than the eye.
- Hebrew Proverb