SEAFOOD DRESSING
This Seafood Dressing is amazing. Rich tender cornbread mixes with fresh shrimp, lump crab, fresh herbs, spices and a seafood stock to create the ultimate decadent stuffing side.
Provided by Jocelyn Delk Adams
Categories Side Dish
Time 2h15m
Number Of Ingredients 25
Steps:
- Preheat the oven to 375 degrees.
- Coat the baking dish with 1 tsp of oil and place in the oven while it preheats.
- In a medium sized bowl, combine cornmeal, flour, and sugar. Add beaten egg to dry ingredients.
- Add milk and whisk until thoroughly combined.
- Once the oven comes to temp, remove the baking dish, add the butter allowing it to bubble and melt.
- Once the butter is melted, slowly pour in the wet batter 1 tbsp at a time (simultaneously whisking and pouring). Continue to temp the batter by adding small amounts of butter until thoroughly combined and the batter is smooth. Reserve one tablespoon of butter in the baking dish.
- Pour batter into the baking dish and bake for 25 minutes until cornbread is cooked through to the center.
- Allow cornbread to cool while preparing the stuffing mixture.
- Mince onion, celery, tarragon and parsley. Set aside.
- Peel shrimp and deshell crab (or drain juice if using canned). Set aside.
- In a medium sauté pan on medium/high heat, sauté garlic, onion and celery in 1 tsp butter for 3-5 minutes.
- Season with salt and pepper and add fresh herbs sautéing an additional minute. Set aside and let cool.
- Once cornbread has cooled, begin breaking it apart into smaller pieces into a large mixing bowl. This will make about four cups of cornbread.
- Add in vegetables, herbs and one cup of dried stuffing mix and lightly stir.
- Add in mayo, cream of mushroom and celery and seasonings. Stir until combined.
- Slowly pour in the seafood stock 1/4 cup at a time, stirring until batter becomes slightly mushy. (Batter should need the entire cup of stock)
- Taste batter for flavor and adjust seasonings to your liking.
- Fold in crab and shrimp carefully and place in the baking dish, spreading out evenly.
- Sprinkle with paprika on top and bake at 375 degrees for 30-40 minutes uncovered.
- Remove from the oven and let stuffing rest for 15-20 minutes before serving.
Nutrition Facts : Calories 324 kcal, Carbohydrate 41 g, Protein 11 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 42 mg, Sodium 1082 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SEAFOOD STUFFING
For an easy and elegant side dish, I add canned crab and shrimp to boxed stuffed mix. When I served this to my mom as part of her birthday dinner, she said it was the best she had ever tasted...and nest time she wanted just the stuffing for her meal! -Marcy Thrall Haddam Neck, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Prepare stuffing according to package directions. Gently stir in the crab, shrimp and lemon juice.
Nutrition Facts :
SAVANNAH SEAFOOD STUFFING
This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use half of the broth.
Provided by TIANA1T
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as much of the chicken broth as you like. Spoon into a 9x13 inch baking dish.
- Bake for 30 minutes in the preheated oven, or until lightly toasted on top.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 28.4 g, Cholesterol 93.9 mg, Fat 15.7 g, Fiber 1.7 g, Protein 22 g, SaturatedFat 3 g, Sodium 1140.7 mg, Sugar 5.7 g
SEAFOOD DRESSING
Make and share this Seafood Dressing recipe from Food.com.
Provided by sheepdoc
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Serve immediately or chilled.
Nutrition Facts : Calories 392.1, Fat 38.3, SaturatedFat 4.8, Sodium 713.6, Carbohydrate 13.9, Fiber 0.1, Sugar 13.7, Protein 0.7
LOBSTER SEAFOOD STUFFING
Great for a fancy dinner! This can be baked in lobster body shells with the claw meat and tail meat arranged on the side or served as a side dressing with any seafood.
Provided by Aroostook
Categories < 60 Mins
Time 35m
Yield 6 lobsters
Number Of Ingredients 12
Steps:
- Sauté the celery and onion in the butter until tender.
- Add the herbs and seafood and cook until the shrimp and scallops are cooked through, about 10 minutes.
- Add the crushed crackers and mix well.
- Add the sherry and continue to cook for another 2 minutes.
- This is enogh stuffing for six lobsters. Or this can be made as a side dish. Cook for 20 minutes in a casserole dish at 350F
MOMMA'S SEAFOOD STUFFING AS MADE BY DAVID OSEI RECIPE BY TASTY
David Osei celebrates Black History Month with this delicious side dish! Perfect for a casual family gathering or special occasion. Get creative with your favorite seafood and dig in!
Provided by Chris Rosa
Categories Dinner
Time 1h55m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine the cornbread mix, eggs, and milk. Whisk until the batter is smooth.
- Grease a 9 x 13-inch baking dish with nonstick spray. Transfer the batter to the prepared baking dish.
- Bake the cornbread for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let rest until cool enough to handle, about 30 minutes.
- Remove the cornbread from the baking dish and crumble by hand into a large bowl.
- Quarter the scallops and add to a medium bowl. Cut the shrimp into thirds and add to the same bowl.
- Add the scallops and shrimp to the crumbled cornbread, along with the crab meat, chicken stock, eggs, garlic powder, onion powder, poultry seasoning, dried thyme, salt, pepper, and 1 teaspoon fresh thyme. Mix until combined.
- Grease the dish used to bake the cornbread with more nonstick spray, then spread the stuffing in the dish in an even layer. Sprinkle the top with the remaining teaspoon of fresh thyme.
- Bake until the stuffing is set and firm to the touch, 40-50 minutes.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 528 calories, Carbohydrate 49 grams, Fat 26 grams, Fiber 1 gram, Protein 20 grams, Sugar 14 grams
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