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Big Green Egg Seafood Stuffing

The BBQ Buddha
This recipe for Big Green Egg Seafood stuffing is delicious and the perfect side dish for Thanksgiving.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side
Cuisine American
Servings 8

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!
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