Thanks man!

6. Stuff or Bake:
• Stuff the turkey: Spoon the mixture loosely into the turkey cavity just before roasting.

5. Season to Taste:
• Add salt and pepper to taste, keeping in mind that seafood and stock can be naturally salty.
6. Stuff or Bake:
• For stuffing the turkey: Spoon the mixture loosely into the turkey cavity just before roasting. Do not overpack.

3. Combine Ingredients:
• In a large mixing bowl, combine the sautéed vegetables and seafood with the bread, and parsley. Mix well.
• Gradually add the seafood stock, a little at a time, until the mixture is moist.
4. Bind Stuffing:
• Stir in the beaten egg to bind the stuffing together.

Instructions
1. Sauté Vegetables:
• In a large skillet, melt the butter over medium heat.
• Add celery, onion, and carrots. Cook until softened, about 5-7 minutes.
• Add garlic and cook for 1 minute, if using.
2. Prepare Seafood:
• Gently fold in the shrimp and crab meat.

• 2 cups day-old bread cubes (French or sourdough works well)
• 1/2 cup seafood or chicken stock
• 1 tspn dried thyme
• 1 tspn dried oregano
• 1 tspnOld Bay seasoning (ensure it doesn’t contain capsaicin)
• Salt and pepper to taste
• 1 egg, lightly beaten
• 1/4 cup fresh parsley, chopped

Ingredients

• 2 tablespoons unsalted butter
• 1 cup celery, finely chopped
• 1 cup onion, finely chopped
• 1/2 cup carrots, finely chopped
• 2 cloves garlic, minced (optional, if tolerated)
• 1 pound cooked shrimp, peeled, deveined, and chopped
• 1/2 pound lump crab meat

The recipe is too large to send, so sharing in pieces! 😋

Thank you, Deda!

Thank you!