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

1. 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.
2. 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.
3. Photograph by Ryan Dausch