Seafood Stuffing Recipes Perfect Holiday Picks

I like seafood stuffing for holidays because it lifts a classic side into something more memorable and restaurant-worthy.

I’ll show how lump crab, shrimp, scallops or lobster pair with cornmeal, sourdough or wild rice, plus the aromatics and texture tricks that keep the center moist and the crust crisp. Stick around — I’ll lay out simple recipes and tips so you can pick the perfect one for your table.

Classic Crab-and-Corn Stuffing

Classic Crab-and-Corn Stuffing combines sweet corn and delicate crab meat with aromatic herbs and buttery breadcrumbs to create a savory side that pairs beautifully with poultry, fish, or as a standalone casserole; it balances textures—crisp outside, tender inside—and delivers a touch of coastal flavor that’s elegant yet easy to prepare.

• 4 cups day-old white sandwich bread, cubed
• 1 cup fresh or frozen corn kernels (thawed)
• 8 ounces lump crab meat, picked over for shells
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 3 tablespoons unsalted butter
• 1/4 cup fresh parsley, chopped
• 2 teaspoons fresh thyme leaves (or 1 tsp dried)
• 1/2 teaspoon Old Bay seasoning (optional)
• 1 cup low-sodium chicken or seafood stock
• 2 large eggs, lightly beaten
• Salt and freshly ground black pepper to taste
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan (optional)

Preheat oven to 350°F (175°C);

in a skillet, melt butter and sauté onion and celery until translucent, add corn and thyme and cook 2–3 minutes, remove from heat and stir in parsley, Old Bay, lemon juice, crab meat, beaten eggs, stock, and cooled bread cubes until evenly moistened,

season with salt and pepper, transfer to a buttered baking dish and bake uncovered for 25–30 minutes until top is golden and set;

if you prefer a crispier crust, broil 2–3 minutes at the end while watching closely.

Let the stuffing rest 5 minutes before serving to let flavors meld and excess moisture redistribute,

and if using canned or frozen crab, drain and pat dry to avoid soggy texture. This recipe pairs especially well with stuffed mushrooms and other seafood appetizers like Seafood Stuffed Mushrooms.

Shrimp, Garlic, and Herb Bread Stuffing

Shrimp, Garlic, and Herb Bread Stuffing is a bright, savory side that combines sautéed shrimp with plenty of garlic, fresh herbs, and rustic bread to create a moist yet slightly crisp stuffing that works well alongside roasted poultry, fish, or as a centerpiece vegetarian option if shrimp is omitted; it balances citrus, butter, and herbal notes for a light coastal twist on classic bread stuffing.

• 6 cups day-old rustic bread (ciabatta or sourdough), cubed
• 12 ounces medium shrimp, peeled, deveined, and chopped
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• 6 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh thyme leaves (or 2 tsp dried)
• 1 tablespoon fresh chives, chopped
• Zest and 1 tablespoon juice of 1 lemon
• 1 cup low-sodium chicken or vegetable stock
• 2 large eggs, lightly beaten
• Salt and freshly ground black pepper to taste
• Pinch red pepper flakes (optional)

Heat butter and olive oil in a skillet over medium heat, sauté onion and celery until softened, add garlic and cook 1 minute then add chopped shrimp and cook until just opaque (about 2 minutes), stir in herbs, lemon zest and juice, remove from heat and toss with bread cubes in a large bowl.

Add beaten eggs and stock a little at a time until bread is evenly moistened but not soggy, season with salt, pepper and red pepper flakes if using, transfer to a buttered baking dish and bake at 350°F (175°C) for 25–30 minutes until top is golden and set; rest 5 minutes before serving.

Tip: Use day-old bread and pat shrimp dry before cooking to avoid excess moisture, and adjust stock quantity so the stuffing is moist but not wet for best texture.

This versatile seafood stuffing pairs especially well with roasted poultry or fish and highlights the use of rustic bread for the best texture.

Scallop and Bacon Cornbread Stuffing

Scallop and Bacon Cornbread Stuffing brings together sweet, tender sea scallops, smoky crisp bacon, and crumbly cornbread for a rich, savory side that pairs beautifully with roasted poultry or a holiday seafood feast; the cornbread provides a sweet-leaning base while bacon fat and a splash of cream keep the stuffing moist, and a touch of thyme and green onion brightens each bite.

• 6 cups day-old cornbread, crumbled (about 1 large loaf)
• 8 ounces sea scallops, pat-dried and halved if large
• 6 slices bacon, diced
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme (or 2 tsp dried)
• 3 green onions, thinly sliced
• 1/2 cup low-sodium chicken or seafood stock
• 1/3 cup heavy cream
• 2 large eggs, lightly beaten
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste
• Pinch of cayenne or smoked paprika (optional)

Preheat oven to 350°F (175°C); cook bacon in a large skillet until crisp, remove with a slotted spoon and reserve 1–2 tablespoons fat in the pan, add butter and sauté onion and celery until translucent, stir in garlic and cook 30 seconds then add scallops and sear 1–2 minutes per side until just opaque, return bacon to the pan and stir in parsley, thyme, green onions and lemon juice;

in a large bowl combine cornbread with scallop-bacon mixture, whisk together stock, cream and eggs and gradually add until the bread is evenly moistened but not soggy, season with salt, pepper and cayenne to taste, transfer to a buttered 9×13-inch baking dish and bake 25–30 minutes until golden and set.

Tip: Use day-old cornbread and pat scallops dry so the stuffing isn’t watery, avoid overcooking scallops by searing briefly and finish baking just to set the custard for best texture.

Seafood paella showcases how quickly seafood cooks and how to layer flavors when combining scallops with other ingredients, making it a useful reference for timing seafood in mixed dishes like this stuffing and searing scallops.

Lobster and Wild Rice Stuffing

Lobster and Wild Rice Stuffing is an indulgent, coastal take on classic holiday sides that pairs sweet chunks of cooked lobster with nutty wild rice, sautéed aromatics, and a creamy binder for a luxurious, textural dish that complements roasted poultry or stands on its own beside a crisp green salad.

• 2 cups cooked wild rice blend (about 1 cup dry, cooked and cooled)
• 8–10 ounces cooked lobster meat, roughly chopped (from 1–2 lobsters or equivalent)
• 4 tablespoons unsalted butter
• 1 medium shallot, finely chopped
• 2 celery stalks, finely chopped
• 1 small fennel bulb, thinly sliced (optional for anise note)
• 2 garlic cloves, minced
• 1/2 cup finely chopped mushrooms (cremini or shiitake)
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh tarragon or chives
• 1/3 cup low-sodium chicken or seafood stock
• 1/3 cup heavy cream or half-and-half
• 2 large eggs, lightly beaten
• Zest and juice of 1 lemon
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup panko breadcrumbs or crushed crackers for topping (optional)

Preheat oven to 350°F (175°C).

In a large skillet melt butter over medium heat, add shallot, celery, fennel and mushrooms and sauté until softened and beginning to brown.

Stir in garlic and cook 30 seconds, then add cooked wild rice and toss to combine.

Stir in parsley, tarragon, lemon zest and juice, fold in chopped lobster, remove from heat and whisk together stock, cream and eggs.

Then stir the liquid into the rice mixture until evenly moistened, season with salt and pepper and transfer to a buttered 2-quart baking dish.

Sprinkle panko over the top if using and bake 20–25 minutes until set and lightly golden.

Tip: Use pre-cooked lobster (or quickly poach fresh tails and chill) so you only warm the meat gently in the stuffing to avoid toughness, and allow the cooked rice to cool and dry slightly so the mixture holds together without becoming mushy.

This recipe is a great companion to a chilled Seafood Salad because it pairs nicely with the bright flavors of Delicious Crab Seafood Salad You’ll Love.

Clam and Fennel Sourdough Stuffing

Clam and Fennel Sourdough Stuffing brings briny littlenecks and aromatic fennel to crusty sourdough cubes for a coastal, savory side that’s at once bright with lemon and herbaceous with parsley and thyme; it’s ideal for serving with roasted poultry, fish, or as a starring side at a holiday table and can be assembled ahead and baked just before serving.

• 8 ounces sourdough bread, cut into 1-inch cubes (about 6–7 cups)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 medium fennel bulb, thinly sliced (fronds reserved)
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 12 ounces canned chopped clams, drained (reserve 1/4 cup clam juice)
• 1/2 cup low-sodium chicken or seafood stock plus reserved clam juice
• 1/2 cup dry white wine (or additional stock)
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill or tarragon (optional)
• 1 tablespoon chopped fresh thyme leaves
• Zest and juice of 1 lemon
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup grated Parmesan or Pecorino (optional)
• 1/4 cup panko breadcrumbs or crushed sourdough crust for topping (optional)

Preheat oven to 350°F (175°C); spread sourdough cubes on a baking sheet and toast 8–10 minutes until lightly crisp, then reduce oven to 325°F (160°C) and butter a 2-quart baking dish.

In a large skillet heat olive oil and 2 tablespoons butter over medium heat, add fennel, onion and celery and sauté until softened and beginning to brown (8–10 minutes), stir in garlic and cook 30 seconds, deglaze with wine and simmer until nearly evaporated, add reserved clam juice and stock and simmer 2 minutes; remove from heat, stir in clams, parsley, herbs, lemon zest and juice, fold in toasted sourdough cubes and Parmesan if using, whisk together eggs and remaining butter melted then pour over mixture and toss gently until evenly moistened, season with salt and pepper, transfer to prepared dish, sprinkle panko over top if desired and bake at 325°F for 20–25 minutes until set and golden.

Tip: Use firm, day-old sourdough so cubes hold up to the clam juices, toast them first to prevent sogginess and add the clams at the end only to warm through so they stay tender.

Smoked Salmon Dill Pumpernickel Stuffing

Smoked Salmon Dill Pumpernickel Stuffing is a savory, slightly sweet-sturdy side that layers the smoky richness of flaked smoked salmon with the deep, malty notes of pumpernickel bread and bright dill; enriched with cream, eggs, and a touch of lemon, it makes an elegant accompaniment to roasted poultry or fish and can be assembled ahead and baked until just set.

• 8 ounces pumpernickel bread, cut into 1-inch cubes (about 6–7 cups)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 medium shallot, finely chopped
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 8 ounces smoked salmon, flaked into bite-size pieces
• 1/2 cup low-sodium chicken or vegetable stock
• 1/2 cup dry white wine (or additional stock)
• 3/4 cup heavy cream
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh dill (plus extra for garnish)
• 2 tablespoons chopped fresh chives
• Zest and juice of 1 lemon
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup grated Gruyère or aged cheddar (optional)
• 1/4 cup toasted panko or crushed pumpernickel for topping (optional)

Preheat oven to 350°F (175°C); spread pumpernickel cubes on a baking sheet and toast 8–10 minutes until dry and slightly crisp, then reduce oven to 325°F (160°C) and butter a 2-quart baking dish;

in a large skillet heat olive oil and 2 tablespoons butter over medium heat, add shallot and celery and sauté until softened (6–8 minutes), stir in garlic and cook 30 seconds, deglaze with wine and simmer until nearly evaporated, add stock and cream and simmer 2 minutes, remove from heat and stir in lemon zest and juice, dill, chives and half the cheese if using,

fold in toasted pumpernickel cubes then gently fold in flaked smoked salmon and whisked eggs until evenly moistened, season with salt and pepper, transfer to prepared dish, sprinkle remaining cheese and panko on top if desired and bake at 325°F for 20–25 minutes until set and golden.

Tip: Use firm day-old pumpernickel and toast the cubes first so they hold up to the creamy liquid, add the smoked salmon at the end to avoid overcooking and adjust lemon and dill to balance the smoky saltiness.

A quick seafood boil style sauce can be served on the side to add a bright, buttery kick to each serving with garlic and butter flavors.

Mussel and Chorizo Rustic Stuffing

Mussel and Chorizo Rustic Stuffing brings briny steamed mussels together with spicy chorizo, hearty cubed rustic bread, and savory aromatics for a bold, coastal-inspired side that’s perfect alongside roasted meats or as a stand-alone centerpiece; it’s built with sautéed onions, fennel and garlic, brightened with parsley and lemon, moistened with a splash of white wine and mussel cooking liquor, and baked until the top is crisp and the interior just set.

• 1 pound fresh mussels, scrubbed and debearded
• 6 ounces Spanish chorizo, casing removed and diced
• 1 pound day-old rustic country bread, cut into 1-inch cubes (about 8–10 cups)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 1 cup fennel bulb, finely diced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup low-sodium chicken or seafood stock (reserve mussel liquor)
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives
• Zest and juice of 1 lemon
• 2 large eggs, lightly beaten
• 1/2 cup grated Manchego or Pecorino (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch of crushed red pepper (optional)

Preheat oven to 350°F (175°C).

In a large skillet heat olive oil and butter over medium heat, add chorizo and cook until browned and some fat renders, remove with slotted spoon and set aside; add onion and fennel to skillet and sauté until soft (6–8 minutes), stir in garlic and cook 30 seconds then pour in wine, scrape up browned bits and simmer until reduced by half, add mussels and 1/4 cup water or reserved mussel liquor, cover and steam until mussels open (discard any that do not), remove mussels from shells leaving some whole for garnish and reserve cooking liquid; return chorizo, bread cubes, stock plus 1/2 cup reserved mussel liquid, parsley, chives, lemon zest and juice, cheese if using, and eggs to a large bowl, toss to combine and season with salt, pepper and red pepper, transfer to a buttered 2–3 quart baking dish, tuck some mussels into the top, sprinkle extra cheese or panko if desired and bake 25–30 minutes until set and golden.

Tip: Use day-old crusty bread so it soaks up the flavorful liquid without becoming mushy, add reserved mussel liquor sparingly to control moisture, and fold in the mussels at the end to avoid overcooking them.

This recipe is one of several delicious seafood medley options that showcase how shellfish can be combined with other bold ingredients for memorable holiday sides, and it highlights seafood medley preparations you can savor and enjoy.

Crab Cake–Style Cornbread Stuffing

This Crab Cake–Style Cornbread Stuffing blends sweet, buttery cornbread with lump crab, scallions, and Old Bay seasoning for a crunchy-edged, tender-centered side that reads like a crab cake in stuffing form; it’s finished with mayonnaise and Dijon for richness, a touch of celery and bell pepper for texture, and baked until golden with a hint of lemon to brighten.

• 1 pound lump crab meat, picked over for shells
• 6 cups day-old cornbread, crumbled (about 1 pound)
• 1 cup plain breadcrumbs or crushed saltines
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 2 celery stalks, finely diced
• 1 small red bell pepper, finely diced
• 3 scallions, thinly sliced
• 3 garlic cloves, minced
• 2 large eggs, lightly beaten
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Old Bay seasoning (adjust to taste)
• 2 teaspoons Worcestershire sauce
• 1/4 cup chopped fresh parsley
• Zest and juice of 1 lemon
• 1/2–3/4 cup low-sodium chicken or seafood stock
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons panko for topping (optional)
• 2 tablespoons melted butter for topping (optional)

Preheat oven to 375°F (190°C).

In a large skillet heat butter and oil over medium heat until shimmering, add onion, celery and bell pepper and sauté until softened (5–7 minutes), stir in garlic and cook 30 seconds then remove from heat and let cool slightly; in a large bowl combine crumbled cornbread, breadcrumbs, cooked vegetables, scallions, parsley, Old Bay, Worcestershire, mayonnaise, Dijon, eggs, lemon zest and juice, gently fold in crab meat being careful not to break lumps, add just enough stock to moisten so mixture holds together when pressed, season with salt and pepper, transfer to a buttered 9×9-inch or 2-quart baking dish, sprinkle with panko and drizzle melted butter if using, bake 25–30 minutes until set and golden and edges are crisp, let rest 10 minutes before serving.

Tip: Keep the crab lumps intact and add stock sparingly—too much liquid makes the stuffing soggy; bake until edges are crisp and let it rest so the center firms up for cleaner slices.

This recipe adapts the flavors of classic seafood stuffed shells into a holiday side with the same rich, savory profile and seafood-focused filling that makes the original so satisfying.

Seafood Sausage and Apple Stuffing

This savory Seafood Sausage and Apple Stuffing balances smoky seafood sausage with tart apples, aromatic celery and onion, fresh herbs, and breadcrumbs for a hearty side that’s great alongside roast poultry or as a standalone baked casserole; it combines sautéed sausage and aromatics with diced apples, fennel (optional), and chopped shellfish or firm flaky fish, then is moistened with stock and baked until crisp on top and tender inside.

• 12 ounces seafood sausage (or andouille with 4–6 ounces chopped cooked shrimp or lump crab)
• 6 cups day-old bread cubes (white or sourdough), about 1 pound
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 celery stalks, finely diced
• 1 small fennel bulb, core removed and thinly sliced (optional)
• 2 medium tart apples (Granny Smith or Honeycrisp), peeled, cored and diced
• 3 cloves garlic, minced
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 tablespoons chopped fresh parsley
• 2 large eggs, lightly beaten
• 1/2–3/4 cup low-sodium chicken or seafood stock (plus more as needed)
• 1/4 cup dry white wine (optional)
• Kosher salt and freshly ground black pepper to taste
• 1/2 cup chopped cooked shrimp or 6 ounces lump crab (if not using in sausage)
• 2 tablespoons melted butter for topping (optional)
• 1/2 cup panko or extra breadcrumbs for topping (optional)

Preheat oven to 375°F (190°C).

In a large skillet, heat butter and oil over medium heat, add sausage and cook until browned, breaking into pieces, add onion, celery and fennel and sauté until softened (5–7 minutes), stir in apples and garlic and cook 2–3 minutes; deglaze with white wine if using, then remove from heat and stir in herbs.

In a large bowl combine bread cubes, sausage mixture, chopped shellfish (if using), parsley, eggs, and enough stock to moisten so the mixture holds when pressed, season with salt and pepper, transfer to a buttered 9×9-inch baking dish, sprinkle with panko and drizzle melted butter if desired, bake 25–35 minutes until golden and set, let rest 10 minutes before serving.

Tip: Use day-old bread and add stock sparingly so the stuffing stays moist but not soggy, fold in seafood at the end to preserve texture and bake until edges are crisp for best flavor.

This recipe adapts well from classic boil flavors by incorporating seafood boil techniques to boost seasoning and communal appeal.

Coconut Coconut-Crusted Shrimp Tropical Stuffing

Coconut-Crusted Shrimp Tropical Stuffing is a bright, island-inspired stuffing that layers shredded coconut, crunchy breadcrumbs, sweet pineapple, and savory shrimp with fragrant lime, cilantro, and a hint of spice; it’s perfect for stuffing whole fish, roasting inside poultry, or baking as a standalone casserole that pairs beautifully with tropical salsas or a tangy mango chutney.

• 1 pound medium shrimp, peeled, deveined and finely chopped
• 2 cups day-old French bread cubes or panko crumbs
• 1 cup unsweetened shredded coconut, lightly toasted
• 1 cup crushed pineapple, drained well
• 1 small shallot, finely minced
• 2 celery stalks, finely diced
• 1 small jalapeño, seeded and minced (optional)
• 2 tablespoons chopped fresh cilantro
• Zest and juice of 1 lime
• 2 large eggs, lightly beaten
• 1/2–3/4 cup low-sodium chicken or seafood stock (as needed)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika or cayenne (optional)

Heat oven to 375°F (190°C).

In a skillet, warm olive oil and sauté shallot, celery and jalapeño until softened, add chopped shrimp and cook just until opaque (about 2 minutes), stir in pineapple, lime zest and juice, cilantro, smoked paprika, remove from heat and let cool slightly; in a large bowl combine bread cubes or panko, toasted coconut, shrimp mixture, eggs, melted butter and enough stock to moisten, season with salt and pepper, pack into a buttered baking dish or use to stuff poultry, top with extra coconut and bake 20–30 minutes until golden and set, let rest 10 minutes before serving.

Tip: Use well-drained pineapple and lightly toast the coconut to prevent sogginess and add crunch, fold in the cooked shrimp at the end so it stays tender and avoid over-moistening—mixture should clump when pressed but not be soupy.

For an easy, hands-off option, you can also assemble the stuffing in a foil pan and cook it alongside your mains using the oven seafood boil method to infuse extra steam and flavor.