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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 13 |
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I'm not known to be much of a cook, but I can make this recipe with success. When I take it to my company's holiday potluck, I always come home with an empty dish.Terri Udy, Colorado Springs, Colorado Ingredients:
1 package (14 ounces) seasoned stuffing cubes |
1 cup chopped pecans |
1 small onion, chopped |
1 celery rib, chopped |
1/4 cup butter, cubed |
1 pound uncooked large shrimp, peeled, deveined and cut into bite-size pieces |
3 to 5 drops hot pepper sauce |
1 can (14-1/2 ounces) chicken broth |
1/4 cup egg substitute |
1/2 teaspoon poultry seasoning |
Directions:
1. In a large bowl, combine stuffing cubes and pecans; set aside. In a large skillet, saute onion and celery in butter until tender. Add shrimp; cook and stir for 3 minutes or until shrimp turn pink. Sprinkle with hot pepper sauce.
2. Add to stuffing mixture and toss to combine. Add the broth, egg substitute and poultry seasoning; toss to coat.
3. Spoon into a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted near the center reads 165°. Dressing may be stuffed into poultry if desired. Yield: 10 cups.
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