Deviled Crab Stuffing
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 small
Red Bell Pepper (chopped)4 stalks
Celery (chopped)2 tbsps
Thyme (fresh)1 cup
Sherry (dry)3 cups
Turkey (low-sodium)1 tsp
Cayenne Pepper2 large
Egg1 tsp
PaprikaDirections:
1
Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish
2
Melt 6 tablespoons butter in a large nonstick skillet over medium heat
3
Add the scallion whites, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes
4
Add the thyme and sherry and cook, stirring, until the sherry is mostly reduced, 3 minutes
5
Add the broth, 1 teaspoon salt and the cayenne; bring to a simmer, then remove from the heat
6
Whisk the eggs in a large bowl and add the scallion greens
7
Add the bread cubes, vegetable-broth mixture and crabmeat and stir until combined
8
Transfer to the prepared baking dish
9
Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing; sprinkle with the paprika
10
Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 20 to 30 more minutes
11
Photograph by Ryan Dausch