Thanksgiving Seafood Recipes

With the Thanksgiving right around the corner, bringing some seafood into the mix for your Thanksgiving Day spread can not only add some delicious flavors, but it’s a great way to shave some calories and lighten your meal! We have curated a few of our favorite recipes to make your life a little easier! These are three fool proof dishes that will even have the turkey wanting to gobble it up!

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Oyster Stuffing

​Ingredients: - 3 slices of thick bacon or pork belly - 8 tbsp salted sweet cream butter - 6 dozen Patriot oysters - 11 cups of cubed French bread - 1 bunch of scallions - 1 large onion - 2 celery stalks - 1 bell pepper - 4 cloves of garlic - ¼ lb ground pork - ¼ lb ground beef - 1 beaten egg - Unseasoned breadcrumbs

​- Preheat oven to 350°F - Crisp bacon in large bottom pot - Remove bacon and drain on paper towels - Keep 2 tbsp of bacon drippings in pot and add 2 tbsp of butter - Drain and add oysters and cook until they begin to curl - Remove pot from heat - Pour juice from oyster mix over bread crumbs and allow the bread crumbs to soak up the juice (bread should be wet but not too soggy - Cut oysters into pieces and set aside - In a large pan, melt 4 tbsp of butter - Saute the white portion of the scallion, onion, celery, bell pepper and garlic until transparent - Add ground pork and beef and cook thoroughly through (but not brown) - Add bread cube mixture and simmer over medium heat for 2-3 minutes stirring frequently - Add the oysters and scallion tops - Mix well - Remove from heat and quickly stir in beaten egg - Spray the oyster bed with a non stick spray - Pour stuffing mix over the oyster bed into individual wells - Top with bread crumbs - Melt remaining butter and dot each well - Bake at 350°F until brown and bubbly

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Seafood Pot Pie

Ingredients - 1 lb shrimp (tails peeled off) - ¾ lb scallops chopped - 8 ounces of crabmeat - 1 cup chopped onion - ½ cup chopped celery - ¾ cup chopped carrot - 1 cup diced potato (skin off) - 1 cup of chopped mushrooms - ½ cup frozen peas - 2 cups half and half - ½ cup of chicken broth - ¼ cup of butter - 2 tablespoons of all-purpose flour - ½ teaspoon of creole seasoning - 4 tablespoons of sherry wine - ½ grated Monterey jack cheese - 8 country biscuits (pillsbury) - 2 tablespoons of butter (to brush biscuits)

​- Prepare your shrimp, scallops, and veggies - In a large pot, melt butter over medium heat - Add celery, onion, carrots, and mushrooms and cook until soft - Add the sherry to deglaze the pan - Add creole seasoning, salt & pepper, and flour to make a light roux - Add in half and half and chicken broth - Bring back to medium heat to lighten and thicken - Add peas, shrimp, scallops and stir to combine - Add crab for the last minute - Preheat oven to 350°F - Spray the casserole dish or ramekins with cooking spray - Spoon the pot pie mixture into the dis(s) and top with grated cheese - Cut biscuits in half so there is a top and a bottom - Top dish(s) with the biscuit halves and brush with butter - Bake on middle shelf until biscuits are golden brown and the filling is bubbly (20-30 minutes)

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Broiled Mussels with Garlic Herb Breadcrumbs

​Ingredients - ¾ cup water - 2 lb scrubbed mussels - 2 tbsp unsalted butter - 2 tbsp extra-virgin olive oil - 1 garlic clove, finely minced - 3 cups course bread crumbs - ¾ teaspoon grated lemon zest - ¼ teaspoon dried hot red pepper flakes - 2 tablespoons chopped parsley - Salt & pepper

​- In a large pot, bring water to a boil - Add mussels, cover and cook over high heat until the mussels open (4-5 minutes) - Discard any mussels that do not open, and transfer to a plate - When cool enough to handle, loosen meat slightly from one half of the shell and discard empty half - Remove the beard from the straight side of each mussel - Pour whatever remains in the pot over the mussels and set aside - In a small Skillet, combine olive oil and butter over medium heat - Once butter is melted, add minced garlic and cook until tender - Place breadcrumbs in a large bowl, and pour melted butter mixture over the breadcrumbs - Add grated lemon zest, red pepper flakes, chopped parsley, and salt & pepper - Toss to coat - Top each mussel with bread crumb mixture, then broil in a preheated broiler for 2-3 minutes

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These dishes are absolute staples for our Thanksgiving spread this year, and a great way to incorporate exciting flavors into a traditional meal. We hope you enjoy these recipes just as much as we do, and from all of us here at BST, we wish you and your family a safe and Happy Thanksgiving!