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!