Here We Go Again!
Here come those holidays again! Time to get the roaster ovens out on the counter tops and fired up to 350 degrees! Guests will start arriving and the turkeys and hams will take center stage in most everyone’s feasts! I actually get very excited around this time of year because of the dishes that suddenly reappear after being unseen, and uneaten, for nearly a year. Like cranberry sauce, creamed corn casserole and seafood stuffing made in a skillet!
I don’t know about your traditions, but ours are pretty basic. At Thanksgiving the cookie baking starts, the gift buying begins and the culinary challenges in this family become vicious!
Mother will of course do the holiday birds and hams. And to perfection, I might add. But, the side dishes and dessert are all up for grabs and a lot of us take ‘out-cooking’ the others pretty darn serious. And, with our number darn near qualifying us to be our own small country, the thought of the dishes that will arrive at the table is always a very exciting and fun part of our holidays!
One of my secret side dishes this year was a Seafood Stuffing!
First thing I need of course will be my cooking vessel!
The Presto Foldaway Electric Skillet is the perfect choice for this recipe. (Or so I’ve been told. Stuffing from a skillet? You know me, I’m going to have to try this for myself.) I am borrowing this skillet from my girlfriend, Janet. “It turns out better than from a crock pot or roaster,” she said. She tends bar and so almost nightly has a special that she serves to her customers, like Sloppy Joe’s, Rigatoni or her house specialty – Creamed Chicken over Biscuits! Yum! Anyway, I decided I was willing to give this Presto a try and see just how right my BFF was about this electric skillet.
Here’s the recipe I used for my ‘now pretty darn famous’ Seafood Stuffing. (Does the name tell you how my secret side dish turned out!)
Preheat the skillet to 350 degrees.
Seafood Stuffing Recipe
Here’s what you need:
- 1 pound of scallops, chopped and cooked in a few teaspoons of butter over medium heat for 1 to two minutes, then removed to large bowl.
- 1 pound of peeled and deveined shrimp, cut in half and cooked in a few teaspoons of butter over medium heat for 1 to two minutes and then removed to the bowl with the scallops.
- In the same pan, heat another few teaspoons of butter and heat the crab meat for about one minute. Using the slotted spoon, remove the crab to the bowl with the scallops and shrimp.
- Add one tablespoon of lemon juice and toss gently.
- Add 1 box chicken stove top stuffing, 1/2 cup each finely diced celery and onions and 1 teaspoon of minced garlic.
- Add a half a cup of milk and 4 tablespoons of melted butter to the mix and again toss gently.
- Now add 2 teaspoons of old bay spice, 1/4 cup grated Parmesan cheese and 1/4 cup chopped parsley.
- Combine well
- Salt and Pepper to taste and dump the whole mixture into the electric skillet. Cook for one hour!
This is a great recipe to try for an easy seafood stuffing and Janet was right. The Presto Electric Skillet worked perfect! Now if she’d just give up her Creamed Chicken recipe I’d be a happy camper.