Seafood Cornbread Dressing
This savory seafood cornbread dressing brings a moist, flavorful twist to the classic Thanksgiving stuffing. It combines crunchy cornbread with shrimp, crab, and aromatic vegetables for a hearty side dish.
Instructions
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Prepare Oven and Dish
Preheat the oven to 350°F. Grease a 9x13‑inch baking pan with butter. -
Sauté Vegetables
Melt the stick of salted butter in a skillet over medium heat. Add the chopped onion, green and red bell peppers, celery, and crushed garlic. Cook until softened, then stir in thyme, sage, and the Better Than Bouillon paste. -
Combine Ingredients
In a large bowl, mix the sautéed vegetables with the shredded cornbread. Add the shrimp stock, cooked shrimp, crab meat, and the 10‑oz can of cream of mushroom. Season with salt and black pepper to taste. -
Add Eggs
Beat the two eggs and fold them into the mixture until evenly incorporated. -
Bake
Transfer the dressing to the prepared baking dish, cover tightly with aluminum foil, and bake for 50–60 minutes. Remove the foil and let rest a few minutes before serving.
Tips
For extra richness, brush the top with a little melted butter before the final 10 minutes of baking. This dressing pairs especially well with roasted turkey or ham.
Video
“Moist Cornbread Dressing Recipe with Seafood for Thanksgiving ~ Homemade cornbread Stuffing Recipe” by Mansa Queen, watch on YouTube.
About this recipe
The dressing is built on cubed, slightly stale cornbread that absorbs a rich broth of shrimp stock, cream of mushroom, and herbs. The addition of cooked shrimp and crab adds a briny depth that pairs beautifully with the buttery, herb‑infused vegetables. Once baked, the mixture becomes tender yet retains a pleasant texture.
Serve this dish alongside roasted turkey or ham, allowing guests to scoop generous portions onto their plates. It works well as a centerpiece side for holiday meals or any dinner that calls for a comforting, crowd‑pleasing stuffing.
