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Thanksgiving is right around the corner, and it is time to start your holiday menu planning. While most families stick to the basics, you should consider a coastal twist for your centerpiece side dish this year. This Big Green Egg Seafood Stuffing is my favorite take on a classic Thanksgiving side. By using fresh shrimp and crab instead of traditional sausage, you create a sophisticated flavor profile that elevates the entire meal.
This recipe pairs perfectly with my smoked turkey and honey-glazed ham recipes. Because the Big Green Egg provides such consistent indirect heat, the stuffing develops a beautiful crust while staying moist and tender inside. You will find that the subtle hint of wood smoke brings out the natural sweetness of the seafood in a way a kitchen oven simply cannot match.
Now sit back, grab a glass of your favorite Pinot Gris, and enjoy this post for the ultimate Big Green Egg Seafood Stuffing.
For this recipe, I am featuring the Bayou-ish rub from Dizzy Pig Seasonings. The fresh seafood inside this stuffing pairs perfectly with homemade croutons to fuse well with the New Orleans-inspired flavors in this rub. Because this seasoning contains a complex blend of garlic, onion, and celery, it provides an authentic “Holy Trinity” taste without the extra prep work.
If you do not have this specific rub on hand, you have several other great commercial options. You could use a classic Cajun seasoning like Slap Ya Mama or Zatarain’s for a similar spicy kick. These brands are widely available and offer that bold, peppery finish that makes coastal stuffing so addictive.
For those who prefer a DIY option, you can easily make a Bayou-style rub in your own kitchen. Simply combine smoked paprika, cayenne pepper, dried oregano, and thyme with plenty of onion and garlic powder. This allows you to control the salt levels and the heat while still achieving that deep, smoky flavor that the Big Green Egg loves.
Table of Contents
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Step 1: Prep the Aromatics
Before you fire up the grill, you should prepare your fresh aromatics to ensure a smooth cooking process. Start by dicing half of a white onion, four celery stalks, and four carrots into uniform pieces. You also need to mince four cloves of garlic to release those pungent oils. Finally, measure out four tablespoons of butter and set everything to the side for easy access.
Taking the time to prep your vegetables first is a smart move for any holiday cook. This organization allows you to focus on the heat management of your Big Green Egg later on. Because these vegetables form the flavor base of your stuffing, you want them ready to go the moment the butter hits the pan.
Step 2: Prep the Seafood and Croutons
Next, you need to prepare the proteins and the bread base for the stuffing. Dice one pound of fresh shrimp into bite-sized pieces and measure out half a pound of succulent crab meat. For the best results, you should use high-quality lump crab to ensure every forkful feels like a holiday treat.
Now, you can turn a simple baguette into the perfect homemade croutons. Cube the entire baguette into small squares and spread them out on a baking sheet. Toast the bread in your oven for about 15 minutes until the cubes are firm and golden brown. This step is crucial because dry bread absorbs the savory seafood stock without becoming mushy during the cook.
Step 3: Mix the Liquid Base
Finally, you should measure out the remaining liquids and seasonings to complete your mise en place. Whisk together three cups of chicken broth, two large eggs, and half a cup of whipping cream in a large bowl. This combination creates a rich, custard-like binder that holds the stuffing together perfectly.
Now, you can add the bold flavor elements that make this dish unique. Stir in two tablespoons of Bourbon, three tablespoons of the Dizzy Pig Bayou-ish Seasoning, and a teaspoon of hot sauce for a little kick. Finally, fold in a quarter cup of fresh chopped parsley to provide a bright, herbal finish. Because you have everything ready, you can now move directly to the Big Green Egg for the actual cook.
Step 4: Setup and Sauté
First, you must set up your Big Green Egg for indirect cooking using the ConvEGGtor. Light your lump charcoal and preheat the grill to 350°F. Place a Lodge Cast Iron Dutch Oven directly on the grill grate to warm up during this process.
When the Big Green Egg reaches the correct temperature, melt the butter in the Dutch oven. Add your carrots, celery, and onions to the hot fat and cook them for about five minutes. Once the vegetables soften slightly, stir in the minced garlic and cook for one additional minute. This quick sauté builds the savory foundation for your holiday stuffing.
Step 5: Incorporate the Seafood
Next, add the chopped shrimp to the aromatic vegetable mixture. You should cook the shrimp only until they just turn pink to avoid a rubbery texture. Stir in the tender crab meat and then remove the entire pot from the heat source.
Now, you can stir in those toasted bread cubes you prepared earlier. Because the bread is dry, it will immediately begin to soak up the buttery juices from the seafood and vegetables. This step ensures that every single bite of the stuffing is packed with coastal flavor.
Step 6: Combine and Bake
In a separate mixing bowl, whisk together the broth, eggs, whipping cream, bourbon, spices, parsley, and hot sauce. Pour this liquid over the bread and seafood mixture in your Dutch oven. Stir everything gently until the liquid is well-combined and the bread is evenly coated.
Transfer the stuffing into a buttered 12-inch Lodge cast-iron pan for the final bake. Cover the pan tightly with aluminum foil and place it back into the Big Green Egg at 350°F. Cook the stuffing covered for 30 minutes to lock in the moisture. Finally, remove the foil and bake for another 30 to 40 minutes until the top is beautifully toasted and golden brown.
Step 7: The Final Rest
Once the top is golden and toasted, take the seafood stuffing out of the Big Green Egg. You should let it rest on a heat-safe surface while you finish your final Thanksgiving table preparations. This resting period is vital because it allows the custard-like binder to set and prevents the stuffing from falling apart when you serve it.
While the dish sits, the cast iron will keep the interior piping hot for your guests. This pause also gives you the perfect opportunity to carve the turkey or pour the wine. Because the flavors have a few minutes to marry, the first bite will be much more cohesive and satisfying.
Step 8: Serve and Enjoy
Once the dish has cooled slightly, you can scoop the stuffing directly from the warm cast-iron pan and serve it. This rustic presentation looks beautiful on a holiday table and keeps the food warm throughout the meal. Your Thanksgiving guests will be delighted with the rich flavors and the unexpected coastal twist on a traditional favorite.
Why This Recipe Wins Thanksgiving
The “so what” of this recipe is simple: it transforms a predictable side dish into the star of the show. While most people expect a standard herb stuffing, the combination of Big Green Egg smoke and fresh seafood offers a luxury experience. Because you are using the indirect heat of the charcoal, you achieve a depth of flavor that a kitchen oven cannot replicate.
By following these steps, you provide your family with a sophisticated, New Orleans-inspired dish that pairs perfectly with smoked turkey. This recipe proves that you can honor tradition while still bringing something fresh and exciting to the table.
Enjoy your holiday feast!
Big Green Egg Seafood Stuffing: The Ultimate Thanksgiving Side
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.
