Sauerkraut & Rye Bread Stuffing

Sauerkraut & Rye Bread Stuffing
Photo by Ben Fink


  • ½ cup dry white wine or beer
  • 2 cups chopped onion
  • 1 Tbs. chopped fresh thyme or 1 tsp. dried
  • 1-½ cups chopped carrots
  • 1-½ cups chopped celery, including leaves
  • ½ lb. bacon, preferably thick cut, country-style, cut into ½-inch pieces
  • 1 lb. fresh sauerkraut, rinsed and drained
  • + 7 more ingredients
    • 1 tsp. celery seeds
    • 1 tsp. caraway seeds, lightly crushed
    • 2 cups chopped tart apples
    • 2 tsp. kosher salt
    • Turkey stock or homemade or low-salt chicken broth as needed
    • Freshly ground black pepper
    • 8 cups stale or lightly toasted ½-inch rye bread cubes

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 Tbs. 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 b...

View full recipe at Fine Cooking


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