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Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and grease the bottom and sides with extra butter.
Chop the onion, celery, bell pepper, garlic, and parsley. Open and drain the cans/tubs of seafood.
Set a large sauté pan over medium heat. Add the butter to the pan. Once melted add in the onion, celery, bell pepper, and garlic. Lightly salt and pepper the vegetables, then sauté for 3-5 minutes to soften.
Next, stir in the cornbread stuffing mix, drained seafood, parsley, Old Bay, and dried sage. Mix well to combine.
Pour the seafood stock and heavy cream over the dressing mixture. Gently fold to make sure the mixture is moistened throughout. (If making a dairy free recipe, substitute plant-based butter in this recipe, and omit the heavy cream, or swap it for cashew cream.)
Spoon the seafood stuffing into the prepared pan. Bake for 25 minutes, uncovered, until the top is golden and crispy. Serve warm.