Stuffing is not just for turkey (though it’s understandable if you find yourself thinking so, especially this Thanksgiving week). This recipe uses winter vegetables and shellfish to make a flavorful stuffing for baked haddock. There’s no need to deal with a whole fish — just spoon the stuffing on top of filets, top with a creamy homemade dill dressing (recipe included) and cracker crumbs, and bake. The stuffing and dressing could be made in advance for a quick weeknight dinner. From the York Harbor Inn in York Harbor, Maine, just steps from the beach, with rooms “to fit any budget”.
Another haddock recipe that shows this fish’s versatility is Parmesan Haddock, because parmesan isn’t just for veal and chicken.
- 1 1/2 cups Onions, finely diced
- 1 1/2 cups Celery, finely diced
- 2-4oz Clarified butter
- 1# Cooked Native Maine shrimp, dried
- 8oz Crab meat, drained
- 4 oz. Chablis
- 32 oz Hi-Ho crackers, crushed
- 1 tsp Thyme
- 2 tsp. Garlic, minced
- ½ oz Dry parsley, chopped
- 1 tsp. White pepper
- 1 oz Worcestershire sauce
- 3 cups Mayonnaise
- 1 cups Sour Cream
- 2 Tblsp Oil
- 2 Tblsp Wine Vinegar
- 3 Tblsp Dill Weed
- 2 Tblsp Honey
- 1 oz Onion, minced
- 1 oz Celery, minced
- 1 ½ tsp Dijon Mustard
- ¾ tsp Garlic, minced
- ¼ cup Milk
- 1/8th tsp Salt
- 1/8th tsp White Pepper
- Sauté onions, celery, and garlic in butter until translucent.
- Combine thyme, wine, parsley, pepper and Worcestershire sauce. Mix well.
- Place crushed crackers in large bowl.
- Pour wine mixture into cooked veggies. Mix well.
- Combine veggie mixture with crushed crackers.
- Gently mix in seafood.
- Lay 6 oz haddock filet over 4 oz of stuffing.
- Top with 1 Tblsp dill dressing (see next recipe) and lightly cover dressing with buttered bread crumb.
- Bake in a casserole dish at 350″ with white wine and a little butter, for 25-18 minutes.
- For Creamy Dill Dressing: Combine all ingredients in a mixing bowl and whisk to blend. Refrigerate.