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!

Oyster Stuffing


- 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

Seafood Pot Pie


- 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)

Broiled Mussels with Garlic Herb Breadcrumbs


- 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


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!

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