Sauerkraut & Rye Bread Stuffing

Sauerkraut & Rye Bread Stuffing
Photo by Ben Fink


  • 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
  • Freshly ground black pepper
  • 1 lb. fresh sauerkraut, rinsed and drained
  • + 7 more ingredients
    • 1-½ cups chopped carrots
    • 1 tsp. celery seeds
    • 2 tsp. kosher salt
    • Turkey stock or homemade or low-salt chicken broth as needed
    • 2 cups chopped onion
    • 1 Tbs. chopped fresh thyme or 1 tsp. dried
    • 2 cups chopped tart apples

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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