Sauerkraut & Rye Bread Stuffing

Sauerkraut & Rye Bread Stuffing
Photo by Ben Fink


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