Sauerkraut & Rye Bread Stuffing

Sauerkraut & Rye Bread Stuffing
Photo by Ben Fink


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


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