Sauerkraut & Rye Bread Stuffing

Sauerkraut & Rye Bread Stuffing
Photo by Ben Fink


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

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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