Sauerkraut and Rye Stuffing

  • Active Time 20m
  • Total Time 1h 5m

Yields 14 cups

The earthy, assertive flavors of Sauerkraut and Rye Bread Stuffing make it perfect for the maverick holiday host. At my first Thanksgiving with my husband's Baltimore family, I was surprised to see a big bowl of sauerkraut next to the turkey. I later learned that sauerkraut is a mid-Atlantic holiday tradition. This stuffing embraces it enthusiastically. Note -- Plastic bags of fresh sauerkraut are sold in the refrigerated or deli section in most supermarkets. It must be rinsed before using.

ingredients

  • 1/2 pound bacon, preferably thick cut, country-style, cut into 1/2-inch pieces
  • 2 cups chopped onion
  • 1 1/2 cups chopped celery, including leaves
  • 1 1/2 cups chopped carrots
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1 teaspoon caraway seeds, lightly crushed
  • 1 teaspoon celery seeds
  • 2 teaspoons salt
  • 1/2 cup dry white wine or beer
  • 2 cups chopped tart apples
  • 8 cups stale or lightly toasted 1/2-inch rye bread cubes
  • 1 pound fresh sauerkraut (see note above), rinsed and drained
  • Freshly ground black pepper

directions

In a large skillet, fry the bacon over medium-high heat until crisp. Remove with a slotted spoon and set aside. Pour off all but 4 tablespoons of the bacon grease and set the pan over moderate heat. Add the onion, celery, carrots, thyme, caraway seeds, celery seeds and salt. Cook until the vegetables begin to soften, about 10 minutes. Add the wine and bring to a boil, scraping the pan to loosen and dissolve the browned bits. Add the apples, cover and cook until the apples are tender. Remove from the heat and combine in a large bowl with the bread cubes and sauerkraut. Season to taste with freshly ground black pepper; toss to combine. Bake in the bird or in a casserole as directed below.

Stuff the bird -- or, if baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

Serving size = 1 cup

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 2473

nutrition information per serving

190 calories; 8g total fat; 16mg cholesterol; 974mg sodium; 20g carbohydrates; 3g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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