Sauerkraut & Rye Bread Stuffing

Sauerkraut & Rye Bread Stuffing
Photo by Ben Fink


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

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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