5.0 – 3 reviews • Stuffing
| Level: |
Easy |
| Total: |
1 hr 25 min |
| Active: |
35 min |
| Yield: |
6 to 8 servings |
Ingredients
- 1 stick unsalted butter, plus more for the baking dish
- 1 bunch scallions, sliced (white and green parts separated)
- 1 small red bell pepper, chopped
- 4 stalks celery, chopped
- 2 tablespoons fresh thyme
- 1/4 cup dry sherry or white wine
- 3 cups low-sodium turkey or chicken broth
- Kosher salt
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 16 cups 1/2-inch stale potato bread cubes (1 1/2 pounds)
- 1 pound lump crabmeat, picked over
- 1 teaspoon paprika
Instructions
- Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add the scallion whites, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme and sherry and cook, stirring, until the sherry is mostly reduced, 3 minutes. Add the broth, 1 teaspoon salt and the cayenne; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl and add the scallion greens. Add the bread cubes, vegetable-broth mixture and crabmeat and stir until combined. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing; sprinkle with the paprika. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 20 to 30 more minutes.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
443 |
| Total Fat |
17 g |
| Saturated Fat |
8 g |
| Carbohydrates |
46 g |
| Dietary Fiber |
6 g |
| Sugar |
11 g |
| Protein |
25 g |
| Cholesterol |
135 mg |
| Sodium |
805 mg |
