Cooking Over Campfire




Leftover Thanksgiving Stuffing Breaded Shrimp

Thanksgiving Shrimp Home.png



  • Leftover Thanksgiving stuffing (see our recipe below for a Texas version)

  • Flour

  • 1 egg

  • ¾ cup milk

  • 2 pounds extra large shrimp, deveined and skin peeled *



*Note: Amount of shrimp will vary, depending on how much leftover stuffing you have. If you use the Texas stuffing recipe provided and have about ½ left after Thanksgiving, there should be enough for 2 lbs of shrimp.



Cranberry and Jalapeño Dipping Sauce Ingredients 


- ¼ cup sour cream

- 3 Tablespoons mayonnaise

- 2 teaspoons cranberry sauce

- 3 Tablespoons jalapeño jelly

There’s nothing better than combining the Spooky lifestyle with your traditional Thanksgiving dish. Beef broth, jalapeño cheddar sausage and candied pecans will perfectly “Texify” your holiday stuffing. 


Got leftovers? Use your stuffing to bread your stock of Gulf shrimp that’s sure to please. Throw in a jalapeño and cranberry dipping sauce to keep the turkey day and Southern style fusion alive.


Place cubed bread on aluminum foil-lined pan and toast in oven. Set to broiler setting on low. Check every couple of minutes, turning over bread cubes with a serving spoon until they reach the firmness of crispy croutons. Remove from oven.


Roughly chop sausage with a sharp knife. In a large pan, heat olive oil and cook sausage on medium-high heat. Add butter, then onion and celery. Add in sage, salt, and pepper. 

Remove from heat, then add in eggs and beef broth.  Mix bread croutons with broth mixture. Spray a large baking dish with vegetable oil, and scoop bread in. Sprinkle with dried rosemary. Bake at 400 degrees, stirring every 15 minutes, until stuffing is dry enough. 


Chop candied pecans and slice jalapeños. Sprinkle on top of your stuffing. 


To Make your Leftover Thanksgiving Stuffing Breaded Shrimp:


Pour leftover stuffing over a baking sheet lined with aluminum foil. Bake at 170 degrees, or lowest temperature your oven permits for several hours. If you like, place a heat-safe spoon in oven to leave it slightly ajar. This allows oven to heat bread at the lowest possible temperature. 


Check stuffing every 30 minutes, until it is completely dried out and hard. This could take around 5 hours, but results vary based on your local climate, stuffing recipe, and oven. You can also dry out stuffing after baking by letting it sit out on the baking sheet overnight.



Pour into a food processor or high-powered blender and break down to the consistency of breadcrumbs. Pour into a bowl.


Whisk your egg in another bowl and add milk. Add flour to a third bowl.



Take peeled and deveined shrimp (leave tails on) and drudge through flour. Shake off any excess flour well. Dip into milk and egg mixture and allow to drip off. Sit shrimp in breadcrumbs and coat completely. 


Place shrimp on lined baking sheet and cook in over at 400 degrees for about 10 minutes, or until tender and white.


To make your Cranberry and Jalapeño Dipping Sauce:


Mix mayonnaise and sour cream together. Add in cranberry sauce and jalapeño jelly. Mix well with a fork. Feel free to add diced jalapeños if you want to turn up the heat a notch!