This seafood cornbread dressing recipe (or stuffing!) is brimming with tender clams, crab meat, and shrimp. It's a bit exciting for the holidays, but feels right at home alongside your favorite comfort foods!
Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and grease the bottom and sides with extra butter.
Chop the onion, celery, bell pepper, garlic, and parsley. Open and drain the cans/tubs of seafood.
Set a large sauté pan over medium heat. Add the butter to the pan. Once melted add in the onion, celery, bell pepper, and garlic. Lightly salt and pepper the vegetables, then sauté for 3-5 minutes to soften.
Next, stir in the cornbread stuffing mix, drained seafood, parsley, Old Bay, and dried sage. Mix well to combine.
Pour the seafood stock and heavy cream over the dressing mixture. Gently fold to make sure the mixture is moistened throughout. (If making a dairy free recipe, substitute plant-based butter in this recipe, and omit the heavy cream, or swap it for cashew cream.)
Spoon the seafood stuffing into the prepared pan. Bake for 25 minutes, uncovered, until the top is golden and crispy. Serve warm.
Notes
Cool the dressing completely before covering the dish with plastic wrap or foil, or transferring to an airtight container. Leftover stuffing with crab and clams with keep well in the fridge for up to 3 days.Seafood dressing can be frozen and baked at a later date. Make the recipe up until you spread the dressing into the baking pan. Then wrap the pan tightly in aluminum foil, and freeze for up to 2 months. Thaw completely in the refrigerator overnight before baking.Pro Tip: If planning to freeze, prepare the seafood cornbread dressing in a recyclable aluminum baking dish. That way it easily goes from freezer, to fridge, to oven.