Ingredients
Scale
- 1 large round bread loaf (sourdough or country-style)
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat
- 1/2 cup cooked scallops, chopped
- 1/2 cup chicken ham, diced
- 1/4 cup turkey bacon, cooked and crumbled
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (or dairy-free alternative)
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut off the top of the bread loaf and hollow out the inside, leaving a 1-inch thick shell. Reserve removed bread for croutons if desired.
- Melt butter in a skillet over medium heat. Sauté onions until translucent, about 3–4 minutes. Add garlic and cook for 1 minute.
- Sprinkle flour over the onion mixture and stir continuously for 1–2 minutes. Slowly whisk in milk until thickened into a smooth sauce.
- Reduce heat to low and stir in shredded cheese until melted. Season with paprika, salt, and pepper.
- Fold in shrimp, crab meat, scallops, chicken ham, and turkey bacon, coating evenly with the sauce. Adjust seasoning as needed.
- Spoon the seafood mixture into the hollowed bread bowl. Top with extra cheese if desired.
- Place stuffed loaf on a baking sheet and bake 20–25 minutes, until the top is golden and the filling is bubbling.
- Let cool 5 minutes, garnish with parsley, and serve immediately.
Notes
You can prepare the filling in advance and assemble just before baking.
Use bread with a firm crust to prevent sogginess.
Optional: Toast reserved bread pieces for croutons.
- Prep Time: 20
- Cook Time: 25