Southern Seafood Dressing Recipe (Rich, Buttery & Full of Flavor)
This Southern seafood dressing recipe combines shrimp and crab with classic cornbread stuffing flavors for a rich, buttery and unforgettable holiday side dish.
Ingredients
- Cornbread 4–5 cups, crumbled
- Fresh Shrimp 1 pound, peeled and chopped
- Oysters 1 cup, chopped, with liquid
- Onion 1 large, finely diced
- Celery 2 stalks, diced
- Seafood or Chicken Stock 2–3 cups
- Eggs 2 large Binding power.
- Butter ½ cup
- Fresh Parsley & Sage 1–2 tablespoons each
- Garlic 3 cloves, minced
- Salt & Black Pepper to taste
Instructions
Step 1: Sauté the Aromatics — Build the Base
- Melt butter in a wide skillet over medium heat, letting it foam gently before adding diced onion and celery. Stir slowly, letting the vegetables soften, Add minced garlic last.
Step 2: Cook the Seafood — Quick and Gentle
- Now the seafood goes in. Fold chopped shrimp and oysters (with their liquid) into the skillet, spreading them evenly so they cook at the same pace. Stir lightly for 3–4 minutes until shrimp turns pink and opaque.
Step 3: Combine the Cornbread — Bring It Together
- Grab a large mixing bowl. Crumble your cornbread into coarse chunks — not dust. Pour the warm seafood mixture over the crumbs and gently fold everything together using a spatula.
Step 4: Add Eggs and Stock — Control the Texture
- Whisk eggs in a small bowl until smooth, then pour them evenly into the mixture. Stir just enough to incorporate. Now add stock gradually — about half a cup at a time.
Step 5: Season Boldly — Adjust with Confidence
- Sprinkle parsley, sage, salt, and freshly cracked pepper across the surface before folding again. Taste a small spoonful — yes, before baking.
Step 6: Bake — Let It Set and Crisp
- Transfer everything into a buttered baking dish, spreading it evenly without compressing too tightly. Bake at 375°F (190°C) for 45–50 minutes until the top turns golden and slightly crisp.
Notes
Nutritional Information
- Calories: 320–380 kcal
- Protein: 18–22g
- Carbohydrates: 28–32g
- Fat: 16–20g
- Sodium: 480–600mg