Sauerkraut & Rye Bread Stuffing

Sauerkraut & Rye Bread Stuffing
Photo by Ben Fink


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

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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