Seafood Dressing

                                                     

1 cup Parkay margarine or butter
I cup chopped red bell pepper
1 cup chopped onion
1 cup chopped celery
1 16 oz. pkg Crab delight imitation crabmeat, cut into smaller pieces.
16 oz. small raw shrimp, shelled and deveined.
1 or 2 small cans oysters, cut into small pieces (optional)
1 cup breadcrumbs (or crushed crackers)
1 14 oz pkg Pepperidge Farms Cornbread Stuffing (bag)
2 TBSP sugar
1 14.5 oz can chicken broth
1 10.75 oz (small can) cream of mushroom soup
Seasonings (see * below)

Oven temp-375 (preheated)

Melt margarine or butter in large skillet over medium heat. Add peppers, onion, celery, oysters and shrimp. Cook and stir 5 mins. Add crabmeat, and stir. Set aside.

In large bowl (Dividing ingredients into 2 large bowls works better), add stuffing, bread crumbs, and sugar. Mix.
Add in the skillet ingredients, soup, and as much of the broth as you like to adjust moistness to your taste. If not moist enough add a bit of water.

*Now add what seasonings you like. I recommend Greek seasoning, Badia complete seasoning, sage, thyme, 2 diced bay leaves, McCormick's garlic jalepeno seasoning, creole seasoning, basil, salt and pepper.*

Mix well and spoon into greased 15 x 10 baking dish (Use two smaller baking dishes if you don't have the large casserole dish size). Sprinkle top with paprika and dot with butter.
Bake in center of preheated 375 oven for about 30-40 mins. Then broil a few minutes to brown the top (keep a close check).

{Serves a lot, lol. I serve this with cranberry sauce and chicken gravy, just like regular dressing.}