Put a Key West twist on your Thanksgiving Stuffing!

Probably the most enjoyed part of Thanksgiving, aside from all the pies, is the stuffing. In many families, this dish represents decades of tradition. It embodies the amalgamation of family memories and experiences with its unlikely ingredients, evolving over the years to incorporate the changing tastes of generations. While each may be unique, I’m sure none compare to what we’ve cooked up for you. Why not mix things up this year and try our Seafood Stuffing recipe? It’s sure to satisfy. We recommend a 3:1 ratio of stuffing to turkey topped with an oversized spoonful of gravy.

Here is what you need:

1 stick of butter

½ cup of chopped onion

½ cup chopped celery

2 cloves chopped garlic

½ cup dry white wine for the food + 1 cup for yourself

2 cups shrimp stock

½ tsp. salt

1 ½ tbs. creole seasoning

1 bay leaf

2 dozen oysters, chopped

1 lb. crabmeat

24 medium shrimp peeling and deveined

1 cup + 2 tbs. French bread crumbs

3 green onions, cut finely

6 sprigs parsley leaves chopped

 

Ok Ok, that’s a lot of ingredients but it will be worth it!

 

How to make it:

 

1. Preheat the oven to 400 degrees
2. Melt the butter in a saucepan and heat until it begins bubbling. Add the onions, celery, and garlic and cook until it turns soft.
3. Add the wine, shrimp stock, salt, Creole seasoning, and bay leaf. Reduce heat to a low boil and reduce by about half.
4. Remove the bay leaf. Add the oysters, shrimp and crabmeat, and cook for two or three minutes.
5. Add about a quarter of the bread crumbs at a time, stirring just enough to mix everything evenly. Add the green onions and parsley with the last batch of bread crumbs.
6. Adjust seasonings with salt and pepper. Load the stuffing into a baking dish and bake, uncovered, in the center of a 400-degree oven for 12-15 minutes, until toasty on top.
7. Enjoy!

 

Comment below on what you think about this recipe idea or your family traditions for Thanksgiving!

 

This recipe will serve around 8-10 people. Larger family? No problem! Double the ingredients and follow the same directions.

 

 

Recipe help from The New Orleans Menu!