David Osei celebrates Black History Month with this delicious side dish! Perfect for a casual family gathering or special occasion. Get creative with your favorite seafood and dig in!
Cook Time
1 hr 5 min
Total Time
1 hr 55 min
Yield
12 servings
Ingredients
Cornbread
3 boxes cornbread mix
3 large eggs
1 cup milk (240 mL)
nonstick cooking spray, for greasing
Dressing
10 sea scallops
10 medium shrimps, peeled and deveined
12 oz shredded crab meat (340 g), drained
4 cups low sodium chicken stock (960 mL)
2 large eggs, beaten
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon poultry seasoning
1 teaspoon dried thyme
2 ½ teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons fresh thyme, divided
½ cup store bought cranberry sauce (130 g)
Nutrition Info
Calories 528
Fat 26g
Carbs 49g
Fiber 1g
Sugar 14g
Protein 20g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
In a large bowl, combine the cornbread mix, eggs, and milk. Whisk until the batter is smooth.
3. Step
Grease a 9 x 13-inch baking dish with nonstick spray. Transfer the batter to the prepared baking dish.
4. Step
Bake the cornbread for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let rest until cool enough to handle, about 30 minutes.
5. Step
Remove the cornbread from the baking dish and crumble by hand into a large bowl.
6. Step
Quarter the scallops and add to a medium bowl. Cut the shrimp into thirds and add to the same bowl.
7. Step
Add the scallops and shrimp to the crumbled cornbread, along with the crab meat, chicken stock, eggs, garlic powder, onion powder, poultry seasoning, dried thyme, salt, pepper, and 1 teaspoon fresh thyme. Mix until combined.
8. Step
Grease the dish used to bake the cornbread with more nonstick spray, then spread the stuffing in the dish in an even layer. Sprinkle the top with the remaining teaspoon of fresh thyme.
9. Step
Bake until the stuffing is set and firm to the touch, 40–50 minutes.
