Ingredients Jump to Instructions ↓

  1. 1 Onion - finely diced (large)

  2. 3 Celery stalks - finely diced

  3. 1 Garlic clove - minced

  4. Salt and pepper - to taste

  5. 3 tablespoons 45ml Margarine

  6. 8 oz 227g Seasoned croutons - (crushed), Pepperidge farm

  7. 1 Egg - slightly beaten

  8. 1/2 lb 227g / 8oz Sausage - browned and drained or 1/2 lb 227g / 8oz Shrimp or other seafood - preboiled or 1 packet Whole baby clams

  9. 1 packet Tiny shrimp

  10. Optional shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Saute onion and celery and garlic. *This can be dry sauteed in Pam. Mix in croutons and egg. Add a bit of stock or water as needed to moisten. If desired, add the sausage or seafood. Use this stuffing for squid or mushroom caps. If stuffing squid, bake, broil or saute the squid until it is just done.

  2. Do not over cook or it will become tough. If stuffing mushrooms, remove the stems, fill cavity with stuffing, put the stem back in the stuffing as garnish, or mince and add to the stuffing. Bake or broil until they are tender.


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