Savannah Seafood Stuffing
A Southern classic, Savannah Seafood Stuffing combines tender shrimp, buttery cornbread, and aromatic vegetables for a rich, flavorful side dish perfect for holidays and special gatherings.
Ingredients
- 4 cups cornbread cubes store-bought or homemade
- 1 lb 450g shrimp, peeled & deveined (cut into pieces if large)
- 1 small onion diced
- 2 celery stalks diced
- 1 bell pepper chopped
- 2 cloves garlic minced
- 1 cup seafood broth or chicken broth
- 1 egg beaten
- 4 tbsp butter
- 1 tbsp Old Bay seasoning or Cajun seasoning
- Salt & pepper to taste
- Fresh parsley chopped
Instructions
Prep the Cornbread Base:
- Place cornbread cubes in a large mixing bowl. Set aside.
- Sauté the Vegetables:
- Melt butter in a skillet over medium heat. Add onion, celery, bell pepper, and garlic. Cook until soft, about 5 minutes.
Cook the Shrimp:
- Add shrimp to the skillet and season with Old Bay, salt, and pepper. Cook 2–3 minutes until pink.
Combine Everything:
- Pour the shrimp and vegetables over the cornbread cubes. Toss gently.
Add Broth & Egg:
- Stir in the broth and beaten egg until the mixture becomes moist but not soggy.
Bake:
- Transfer to a greased baking dish and bake at 350°F (175°C) for 25–30 minutes, until golden on top.
Serve:
- Garnish with fresh parsley and enjoy warm.
Notes
- Cornbread texture: Slightly dried-out cornbread makes the best stuffing—less mushy.
- Seafood options: Add crab meat, scallops, or crawfish for a richer stuffing.
- Make-ahead tip: Assemble everything and bake later; just add a splash of broth before baking.
- Spicy version: Add diced jalapeños or Cajun seasoning.
- Serving ideas: Pairs perfectly with turkey, chicken, or holiday meals.