Sauerkraut & Rye Bread Stuffing

Sauerkraut & Rye Bread Stuffing
Photo by Ben Fink


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

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


Best Wine Deals

See More Deals

Snooth Media Network