This seafood stuffing recipe is perfect for any seafood lover. It has a delicious combination of seasoned seafood favorites and light and airy cornbread that come together to make just the most amazing side dish imaginable. Oh, and the best part, this Savannah seafood stuffing recipe is as simple as it gets to make!
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My Take On Seafood Stuffing
When you think of the word stuffing, what comes to mind? Thanksgiving, right?!
Well, not only is this side dish a perfect addition to a Thanksgiving feast, but it's a great dish to bring to all occasions. It has a delicious combination of seafood that is seasoned to perfection and combined with a buttery flaky cornbread base.
Seriously, how good does that sound?!
Honestly, this Savannah seafood stuffing recipe is perfect to make with a weeknight dinner, any potluck party, or a holiday. And it's the perfect way to satisfy those seafood lovers in your life.
Also, it's just a delicious change-up from the traditional stuffing, and I think the shrimp and crab combined with the classic elements are so much tastier than any plain stuffing or stuffing with meat. But if you want a traditional recipe, this southern-style stuffing is a fantastic recipe to make.
Plus, this crowd-pleasing dish really doesn't take much time or effort. You can saute everything in one skillet and then just have to transfer it to a casserole dish, so the clean-up is super simple too.
By the way, if you're looking for more recipes for the ultimate Thanksgiving spread, these honey butter brussel sprouts, and asparagus casserole make some great healthy sides. And for a sauce to drizzle over this seafood stuffing, you have to give this seafood boil sauce a try.
Ingredients
- Butter
- Onion, red bell pepper, and celery stalks- chopped up for texture and flavor in the filling.
- Old Bay Seasoning- best seasoning for practically all seafood.
- Raw Shrimp- peeled and deveined.
- Crab Meat
- Cornbread- premade cornbread or my Martha White cornbread recipe works great.
- Seafood Broth- vegetable broth or chicken broth works too.
- Eggs- two of them beaten.
- Fresh Parsley- to serve with.
You can use a lot of these same ingredients to make this seafood rice, so you might want to check out that recipe next!
How To Make Seafood Stuffing
Step 1: Cook the Veggies
First, you're going to start by preheating the oven to 350°F (180°C). Then, grease an oven-safe baking dish and set it aside for later.
Next, you're going to heat a non-stick skillet to medium heat and add the butter to it. Once it melts, add the onion, red bell pepper, and celery and cook for 7 minutes or until the onion is soft and translucent.
Step 2: Cook the Shrimp
Now that the veggies are slightly cooked add the Old Bay seasoning to the veggies and give them a mix. Then, add the shrimp to the skillet and layer it in one even layer on top of the veggies. Cook the shrimp for about 2 minutes on both sides until it turns pink.
Step 3: Combine The Elements
After everything has been cooked, transfer the stuffing mixture to a large mixing bowl. Then, add the crab meat, cornbread broken up into pieces, broth, and eggs to the bowl and stir until everything is well incorporated.
Step 4: Bake and Serve
Once everything is mixed well, transfer the stuffing mixture into the prepared baking dish. Then, bake for about 30 minutes until the savannah seafood stuffing is golden brown and crunchy. Serve garnished with fresh parsley, and enjoy!
How I Recommend Storing and Reheating Leftovers
This recipe will make 4 large servings, and if you're serving it for a big dinner, odds are you won't have any leftovers. But if you do end up having some leftovers, you can store them in an airtight container. It will be kept in the refrigerator for 3-4 days. To keep for longer, transfer to a freezer-safe bag or container and freeze for 3 months.
The best way to reheat the leftovers is to put them in the oven. To do this, transfer the stuffing back to a casserole dish and heat in the oven at 350°F for about 10 minutes or until it reaches your desired temperature.
My Final Thoughts
This super simple recipe makes a tasty side dish for Thanksgiving, a family get-together, or just a weeknight dinner.
Everyone is sure to love this recipe, even if someone isn't a huge fan of seafood! It has so much flavor and all of the classic elements that make stuffing so delicious.
Anyway, I hope you like this recipe as much as my family and I do. As always, if you make it, leave a comment below and let me know your thoughts. Oh, and for more recipes, check out our Youtube channel and Instagram page.
More Delicious Recipes
- Shrimp casserole
- Cajun shrimp fried rice
- Deep fried salmon
- Loaded shrimp fries
- Blackened salmon bites
- Air fryer mahi mahi
- Whole roasted Branzino
Yield: 4 servings
Easy Seafood Stuffing Recipe
This Seafood stuffing is the perfect recipe for any seafood lover. It has a delicious combination of seasoned seafood favorites and light and airy cornbread to make one incredible stuffing. And the best part, this Savannah seafood stuffing recipe is as simple as it gets to make!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Ingredients
- 2 tbsp. Butter
- ½ Onion, chopped
- ½ Red Bell Pepper, chopped
- 2 Celery Stalks, chopped
- 2 tbsp. Old Bay Seasoning
- 1 cup Raw Shrimp, peeled and deveined
- 1 cup Crab Meat
- 1 Cornbread, diced (around 4 cups)
- 2 cup Seafood Broth
- 2 Eggs, beaten
- Fresh Parsley to serve
Instructions
- Heat a non-stick skillet to medium-high and add the butter. Once it melts, add the onion, red bell pepper and celery and cook for 7 minutes, or until the onion is soft.
- Add the Old Bay seasoning and arrange the shrimp in one layer. Cook them on both sides. Preheat the oven to 350ºF.
- Transfer the mixture to a bowl and add the crab meat, cornbread, broth and eggs. Mix until well incorporated.
- Bake for 30 minutes, or until golden and crunchy on top. Serve with fresh parsley.
Nutrition Information:
Serving Size:
1 serving
Amount Per Serving:Calories: 265Total Fat: 12gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 15gFiber: 0gSugar: 0gProtein: 21g
