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Emeril Lagasse Maine Seafood Stuffing
From Linda Hoglund from Franklin, Maine
Friday, November 9, 2007

Thanksgiving is just around the corner, and no turkey dinner would be complete without the stuffing. In mid-October, chef Emeril Lagasse sent out a call to find the best stuffing recipe in the country. Hundreds of people sent their recipes, and after poring through all of them, Emeril and GMA have narrowed down the competition to five favorites.

Maine Seafood Stuffing This recipe was submitted by Linda Hoglund from Franklin, Maine. She said, "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."

Ingredients
  • 1 cup of groundup Ritz crackers
  • 1 cup of bread crumbs
  • 1/2 cup of onions
  • 1 pound fresh Maine scallops
  • 1 cup of fresh Maine shrimp
  • 1 cup of Maine crab legs
  • 1/2 cup of sliced celery
  • 1/2 cup chopped pepper, orange and yellow peppers
  • 2 eggs
  • 3/4 cup melted better
  • 1/4 cup cooking sherry (or white wine substitute)
  • 1 clove fresh chopped garlic
  • Salt and pepper to taste
    •
    Directions

    Cook seafood in 1 cup boiling salted water. Cook till 3/4 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 1/4 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!


    Recipe courtesy of Linda Hoglund, copyright © 2007.

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