Culinary Director/Executive Chef Nicholas Walker’s recipe for Seafood Dressing has family roots. It’s his father’s annual Thanksgiving staple, modified with Chef Walker’s specific seafood preferences. Get out the cast iron skillet, and get ready for an out-of-this-world Thanksgiving stuffing!

Seafood Dressing

1 Cooked 9×13 Sheet of Cornbread

2 eggs

4 cups Chicken Stock

½ cup melted butter

2 cups diced yellow onion

1 cup diced celery

1 cup chopped green bell pepper

½ cup chopped garlic

¼ cup chopped fresh thyme

¼ cup chopped fresh parsley

1 lb. each Crawfish, Shrimp and Crab Meat

1 tbsp. Lemon zest

¼ cup fresh lemon juice

2 tbsp. Old Bay Seasoning

2 each Sliced Green Onions

Directions:

In a small pot heat chicken stock.
Saute yellow onion, bell pepper, celery, garlic and fresh herbs in butter till soft.
Add mixture to crumbled cornbread in a large mixing bowl with lemon juice, lemon zest and old bay.
Next pour warm stock over mixture and allow to rest for 30 minutes.
After the mixture is allowed to rest add eggs, melted and fold in seafood.
Spoon mixture into a buttered cast iron skillet and cover with foil.
Bake in a preheated oven at 325 degrees for 1 hour. After the first hour, remove foil and brush with melted butter and allow to brown. When the top is a golden brown, the dressing is done.
Garnish with sliced green onions.

Thanksgiving Recipe: Chef Walker’s Seafood Dressing