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Thanksgiving is right around the corner and it is time to start menu planning. This is my take on a classic Thanksgiving side using seafood instead of sausage. This pairs perfectly with my turkey and ham recipes. Now sit back, grab a glass of your favorite Pinot Gris, and enjoy this post for Big Green Egg Seafood Stuffing.
For this recipe I am featuring Bayouish rub from Dizzy Pig Seasonings. The seafood inside of this stuffing paired with the homemade croutons fuse well with the New Orleans inspired flavors in this rub.
First, prep 4 Tbsp of butter, 4 cloves of minced garlic, 1/2 white onion (diced), 4 celery stalks (diced), 4 carrots (diced), and set to the side.
Next, dice 1 Lbs of shrimp, measure out 1/2 Lbs of crab meat, and cube 1 baguette (toasted for 15 minutes to make your croutons).
Finally, measure out 3 cups chicken broth, 2 large eggs, 1/2 cup whipping cream, 2 Tbsp Bourbon, 3 Tbsp Dizzy Pig Bayou-ish Seasoning, 1/4 cup fresh chopped parsley, 1 tsp hot sauce
Setup your Big Green Egg for indirect cooking using the ConvEGGtor. Light your lump charcoal and preheat to 350°F with a Lodge Cast Iron Dutch Oven
sitting on the grill grate.
When the Big Green Egg is at temp, melt the butter in the cast iron Dutch oven then add the carrots, celery, and onions. Cook for 4-5 minutes until slightly softened. Add the garlic, cook 1 minute longer.
Add the chopped shrimp and cook until they just turn pink. Stir in the crab meat, then remove the pot from the heat. Stir in the toasted bread cubes.
In a mixing bowl, whisk together the broth, eggs, whipping cream, bourbon, spices, parsley, and hot sauce. Pour over the bread and seafood mixture. Stir until combined.
Transfer all the stuffing into a buttered 12″ Lodge cast iron pan
, then cover with aluminum foil and place in the Big Green Egg set to 350°F.
Cook 30 minutes covered, then remove the foil and bake another 30-40 minutes until the top has slightly toasted.
Take out the stuffing and let it rest while you are finishing the Thanksgiving table preparations.
Once cooled, scoop directly from the pan and serve. Your Thanksgiving guests will be delighted with this dish.
Big Green Egg Seafood Stuffing
Ingredients
- 16 oz baguette bread, cut into 1/4" cubes
- 4 Tbs butter
- 4 stalks celery, diced
- 4 carrots, peeled and diced
- 1/2 medium onion, diced
- 4 cloves garlic, minced
- ½ lb crab meat
- 1 lb raw shrimp, tails removed, diced
- 3 cups chicken broth
- 2 large eggs
- 1/2 cup whipping cream
- 2 Tbs Bourbon
- 3 Tbs Dizzy Pig Bayou-ish Seasoning
- Kosher salt, to taste
- 1/4 cup fresh chopped parsley
- 1 tsp hot sauce
Instructions
- Preheat your oven to 350°F and place your bread cubes on a baking sheet in a single layer. Bake 15 minutes to toast, then remove and set aside.
- Setup your Big Green Egg for indirect cooking using a ConvEGGtor.
- Preheat your Big Green Egg to 350°F. Place a cast iron Dutch oven on the grilling grate as the Big Green Egg comes up to temp to preheat.
- When the Big Green Egg is at temp, melt the butter in the cast iron Dutch oven then ddd the carrots, celery, and onions. Cook for 4-5 minutes until slightly softened. Add the garlic, cook 1 minute longer.
- Add the chopped shrimp and cook until they just turn pink. Stir in the crab meat, then remove the pot from the heat. Stir in the toasted bread cubes.
- In a medium mixing bowl, whisk together the broth, eggs, whipping cream, bourbon, spices, parsley, and hot sauce. Pour over the bread and seafood mixture. Stir until just combined.
- Transfer all the stuffing into a buttered cast iron pan, then cover with aluminum foil and place in the Big Green Egg set to 350°F.
- Cook 30 minutes covered, then remove the foil and bake another 30-40 minutes until the top has slightly toasted.
- Remove and serve warm. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
