Sauerkraut & Rye Bread Stuffing

Sauerkraut & Rye Bread Stuffing
Photo by Ben Fink


  • ½ lb. bacon, preferably thick cut, country-style, cut into ½-inch pieces
  • 1 tsp. caraway seeds, lightly crushed
  • 2 cups chopped tart apples
  • ½ cup dry white wine or beer
  • 8 cups stale or lightly toasted ½-inch rye bread cubes
  • 1-½ cups chopped celery, including leaves
  • Freshly ground black pepper
  • + 7 more ingredients
    • 1 lb. fresh sauerkraut, rinsed and drained
    • 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

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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