Ingredients
cornbread mix,3 boxes
3large eggs
1cupmilk
nonstick cooking spray,for greasing
10sea scallops
10medium shrimps,peeled, deveined
12ozcrab meat,shredded, drained
4cupslow sodium chicken stock
2large eggs,beaten
1tbspgarlic powder
1tbsponion powder
1tsppoultry seasoning
1tspdried thyme
2½tspkosher salt
2tspblack pepper
2tspfresh thyme,divided
½cupcranberry sauce
Preparation
Preheat the oven to 350 degrees F.
In a large bowl, combine the cornbread mix, eggs, and milk. Whisk until the batter is smooth.
Grease a 9 x 13-inch baking dish with nonstick spray. Transfer the batter to the prepared baking dish.
Bake the cornbread for 20 to 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven, then let rest for 30 minutes until cool enough to handle.
Remove the cornbread from the baking dish, then crumble them by hand into a large bowl.
Quarter the scallops, then add them to a medium bowl.
Cut the shrimp into thirds, then add them to the same bowl.
Add the scallops and shrimp to the crumbled cornbread, along with the crab meat, chicken stock, eggs, garlic powder, onion powder, poultry seasoning, dried thyme, salt, pepper, and 1 teaspoon fresh thyme.
Mix until combined.
Grease the dish used to bake the cornbread with more nonstick spray, then spread the stuffing in the dish in an even layer.
Sprinkle the top with the remaining teaspoon of fresh thyme.
Bake for 40 to 50 minutes until the stuffing is set and firm to the touch.
Serve warm, and enjoy!
