Sauerkraut & Rye Bread Stuffing

Sauerkraut & Rye Bread Stuffing
Photo by Ben Fink


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

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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