Just in time for Turkey Day… Seafood Stuffing. This is a family favorite and my mother’s recipe. It represents our roots in the South and our families’ love for seafood. It may be a little unorthodox to have seafood in stuffing, but this is a surprisingly great combination. Everyone who tries it falls in love with it, because it is soul food (comfort food), and it brings you to a happy time or place. At least that is the feeling this stuffing evokes in me when I eat it, happiness.
The combination of flavors is what makes this stuffing unique and delicious. There is subtle sweetness from the cornbread, shrimp and crab, savoriness from the Cajun seasoning, and smokiness from the oysters. Feel free to change around the seafood combination to your liking. This recipe is pretty flexible.
Author: Dominique Cook
- 6 cups chopped cornbread (almost 2 Jiffy boxes cooked)
- 1 cup rice, cooked
- 3 tbsp butter
- 2 cups chopped peppers (almost 2 medium peppers)
- 1 medium onion, chopped
- 3 stalks of celery, chopped
- 3 cloves of garlic, chopped
- ½ tsp chopped thyme
- 2 tsp chopped sage
- 1 tsp salt
- juice of 1 lemon
- ⅓ cup mayo
- 2 tbsp chopped parsley
- 1 tsp freshly ground black pepper
- ½ tsp poultry seasoning
- 1 tsp old bay seasoning
- 1 tsp cajun seasoning
- 2 eggs, beaten
- ¾ cup chicken broth
- ½ pound shrimp, chopped
- 8 oz tub crab meat
- 2 cans of smoked oysters, drained
- Preheat oven to 375°
- Combine the cornbread cubes and cooked rice in a large bowl. Set aside.
- In a large skillet, melt butter over medium heat. Add the peppers, onions, celery, garlic, thyme, sage and salt. Saute vegetables and herbs for 7-9 minutes or until translucent. Allow to cool.
- In a small bowl, whisk together lemon juice, mayo, parsley, black pepper, poultry seasoning, old bay and Cajun seasoning. Add this mixture to the bowl with the cornbread and rice. Then add the beaten eggs, chicken broth and vegetables. Stir well to combine.
- Gently stir in the chopped shrimp and crab meat. Once that is combined, add the oysters and very gently stir just until the oysters are combined. Adding the seafood at the end keeps it from being broken up too much.
- Bake for 35-40 minutes or until the top is golden brown with slightly crisp edges.