Name: Seafood Stuffing Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 12
Cuisine: American
Ingredients: For Cornbread:; cornbread mix; 3 large eggs; 1 cup milk; Nonstick cooking spray; For Dressing:; 10 sea scallops; 10 medium shrimps; 12 oz crab meat; 4 cups low sodium chicken stock; 2 large eggs; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp poultry seasoning; 1 tsp dried thyme; 2½ tsp kosher salt; 2 tsp black pepper; 2 tsp Fresh Thyme; ½ cup cranberry sauce

How To Make Seafood Stuffing

Enjoy a rich and savory plate of seafood stuffing for your next dinner meal! It’s loaded with scallops, shrimps, and more for a more scrumptious dish.

Preparation: 20 minutes

Cooking: 1 hour 5 minutes

Total: 1 hour 25 minutes

Serves:

Ingredients

For Cornbread:

cornbread mix,3 boxes
3large eggs
1cupmilk
nonstick cooking spray,for greasing

For Dressing:

10sea scallops
10medium shrimps,peeled, deveined
12ozcrab meat,shredded, drained
4cupslow sodium chicken stock
2large eggs,beaten
1tbspgarlic powder
1tbsponion powder
1tsppoultry seasoning
1tspdried thyme
2½tspkosher salt
2tspblack pepper
2tspfresh thyme,divided
½cupcranberry sauce

Instructions

Preheat the oven to 350 degrees F.
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 to 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven, then let rest for 30 minutes until cool enough to handle.
Remove the cornbread from the baking dish, then crumble them by hand into a large bowl.
Quarter the scallops, then add them to a medium bowl.
Cut the shrimp into thirds, then add them 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 for 40 to 50 minutes until the stuffing is set and firm to the touch.
Serve warm, and enjoy!