Welcome to the Captain's Galley
Here we will have lots of fun in the cooking and
then the eating and that I enjoy the best.
1 lg onion -- finely diced
3 stalks celery -- finely diced
1 clove garlic -- minced
salt and pepper -- to taste
3 Tbs margarine
8 oz seasoned croutons (crushed) -- Pepperidge Farm
1 egg -- slightly beaten
1/2 lb. sausage -- browned & drained
1/2 lb. shrimp or other seafood -- preboiled
1 can whole baby clams
1 can tiny shrimp
optional shredded cheddar cheese
Saute onion and celery and garlic. *This can be dry sauted 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 till it is just done. 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