Monday, November 2, 2015

A Great Savannah Read and Recipe

by Beverly Jennings

Savannah Series, Vol. 2

Newlyweds Walter and Maria move to a house in the country. When Maria becomes pregnant, “Old Grammy” moves in with the young couple to “help out.” Maria begins to collect animals, a goat, a flock of geese that terrorize all visitors. Walter wants to add a pony to the mix for the coming baby, Alma. World War II interrupts their young lives and soon all the young men of Savannah have left for foreign service. Walter and Maria wait to learn what the future will hold.

Savannah Seafood Stuffing*
*It is never a good idea to put the stuffing inside the bird. In this case it gives the meat a "fishy" taste. And in any case by the time the bird has been in the oven long enough to cook the stuffing all the way through, the meat will certainly be too dry.



  • Prep
  • Cook
  • Ready In
  1. Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as much of the chicken broth as you like. You can use it all if you like moist stuffing, less if you like it drier. Spoon into a 9x13 inch baking dish.
  2. Bake for 30 minutes in the preheated oven, or until lightly toasted on top.

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