Delicious Seafood Cornbread Dressing Recipe | Thanksgiving Series 2023

Ingredients
Make ahead 2 jiffy cornbread mix or make your cornbread from scratch
2 hours egg yolks
1 red bell pepper
1 onion
3 ribs celery
1/2 pound shrimp
1 tub crab
1/2 stick butter
Blackening seasoning as needed
Onion powder as needed
Paprika as needed
“Rubbed” sage as needed start w 1 tbsp (got this from randals grocery)
14 oz cream of mushroom
3 cup chicken broth or more to get proper consistency
Salt and pepper to taste

#dressing #thanksgiving #seafood

Welcome back to Misha’s Corner today I’m going to show you how to make this super easy and delicious Seafood dressing stuffing H where you want to put it so I’m going to add to my Skillet lots of butter y’all already know it’s the holidays butter butter butter everywhere

Okay butter is flavor and that’s pretty much what I used so to this I’m going to be adding my celery my peppers onions and a little bit of garlic not much um but if you’re a garlic lover throw it in there why not but um you want to mix

This up and sauté it down for about I did about 6 minutes or so I didn’t get it all the way down like when I’m making gravy but just to sweat the vegetables uh quite a bit so then I’m going to season this up with salt pepper and some

Sage this is rubbed sage I got it from the randle’s grocery store but use the sage you have um you’ll be good to go but if you can find the rubbed sage get that one remember all ingredient measurements will be my description box make sure you check that out next I

Removed the vegetables and added my shrimp most people don’t cook it first I’m not comfy with that because I’m giving this away um but I decided to sauté it down for about 30 seconds with some Creole and blackening seasoning but you can use whatever seasonings you prefer but please use blackening and

Creo if you have it uh once I did that I cut the heat off and added the crab and just to get the crab heat through and just soak up some of that butter that was in the skillet and that’s pretty much what that was but the the heat is

Completely off at this point uh the shrimp is not cooked uh it just gave it like a head start you know so once that’s done I’m going to remove it from the skillet put it to the side don’t leave it in the hot Skillet make sure

Once it’s done you remove it so here I’m about to start building everything I’m adding my cream of mushroom down in here it called for 14 oz I only found a 10 oz can so I use a can and a half um I’m also going to add down in here to thin

It out a bit as well as to add extra moisture some chicken broth I’m using two egg yolks instead of the full eggs I’ll explain that later in the video or in the description box again I’m going down in here with with some Creole and some blackening seasoning the rub Sage

Some black pepper and if you need it put some salt but I didn’t use too too much salt here um and I did it this way because I needed to taste this mixture yes I tasted it with my you know organic pasturised eggs I sure did um before I

Added the rest of the mixture you guys already know I’m allergic to all shellfish and so in order for me to know that it tastes good this is what I had to do and so I tasted it at that point it was good to go so now I’m going to

Take the cornbread that I made um if you want to make your some scratch it’s cool but I’m telling y’all now I use two Jiffy cornbread mix and called it a day and that’s what this is so I’m going to break this up with my hand I don’t see a

Better way to do it or a faster way to do it child I went ahead broke it up with my hands and just kept it moving honey make your life you know easier okay it’s the holidays you done made 50 Lem dishes you don’t made 550 Lem dishes

For 3 days now you’ve been cooking just don’t even worry about it get the Jiffy box mix and or whatever brand your store have and keep it moving so to this I’m also going to add a half a stick of melted butter butter is also for

Moisture as well as flavor of course and then you want to gently mix this together don’t do it too rough you’ll Splash this thing all over the place and you want like a really nice thick consistency remember the juices from the shrimp crab butter Peppers celery onion

Mixture is still in that bowl over there so you don’t want to make this super Loosey Goosey um if you didn’t add your shrimp yet so that’s pretty much what I did if it needed more moisture I would have just added more stock after I mixed in

The shrimp mixture so once I added the crab y’all look at this y’all I’m tell I say this to y’all all the time the worst allergy I don’t care what nobody’s saying is a shellfish allergy like for real for real um I was ready to risk it

All once I added the shrimp and crab uh but this smells amazing and I’m probably going to make this dressing again without the seafood but I already have dressing on here I said why not spice it up and show you guys how to make it this

Way as well so you want to mix this up just like I’m doing here and it looked a little dry at this point and I did add a little more stock and that’s pretty much what I did and this is the consistency that you want again remember all ingred

Ingredient measurements will be in my description box make sure you check it out you want to spread this out just like I’m doing here and make the top flat if you want I mean you know it’s going to bake up nicely anyway and then just like this like I’m

Doing here look how pretty this is I use the red peppers for more color you know it could be a little flat when you bake something like this so I used the red peppers instead of green peppers for a little color a little you know and so

That’s pretty much what that is and so once I do that I popped it into a 37 5° oven covered for 30 minutes and then uncovered for 15 minutes to get the top nice and golden and beautiful and crisp have those crispy edges crispy bits you

Can also broil it if you prefer you know you could even sprinkle on a little extra butt on top honey sprinkle on a little extra butt on top so it could be extra crispy extra flavor and you’ll be good to go uh again you know if you’re comfortable putting the rash shrimp is

Totally fine it’s going to cook again I’m giving this away once I’m done with this video and I just didn’t want you know I wanted to make sure to be stress free honey I don’t even want to think about it and that’s why I par cook my

Shrimp but this is how it looks nice and bubbly Golden Delicious hot and smells amazing y’all can y’all please comment and let me know what y’all thought about this recipe after y’all made it okay um my friend hopefully she already ate it but if she comment I’ll make sure I pin her

Comment and let y’all know how it tasted um if she already ate it I dropped it off today um but yeah but thank you guys so much for watching I love you for your support um life is lifing right now I’m so behind on these videos which is fine

It is what it is uh we still have Christmas so I’ll just carry it over and do what I got to do but I am going to get that turkey up up before Thanksgiving day or week I’m going to try but thank you guys so much for watching I love you for your

Support and I’ll catch you on my next video bye ch