Sauerkraut & Rye Bread Stuffing

Sauerkraut & Rye Bread Stuffing
Photo by Ben Fink


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

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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