Sauerkraut and Rye Bread Stuffing Recipe
Ingredients:
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1/2 pound bacon, preferably thick cut, country-style, cut into 1/2-inch pieces
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2 cups chopped onion
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1-1/2 cups chopped celery, including leaves
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1-1/2 cups chopped carrots
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1 Tbsp chopped fresh thyme or 1 tsp dried
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1 tsp caraway seeds, lightly crushed
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1 tsp celery seeds
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2 tsp salt
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1/2 cup dry white wine or beer
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2 cups chopped tart apples
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8 cups stale or lightly toasted 1/2-inch rye bread cubes
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1 pound fresh sauerkraut (see note), rinsed and drained
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Freshly ground black pepper to taste
Instructions:
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 tablespoons 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 begin to
soften, about 10 minutes. Add the wine and bring to a boil, scraping the pan to
loosen and dissolve the browned bits. Add the apples, cover, and cook until the
apples are tender. Remove from the heat and combine in a large bowl with the
bread cubes and sauerkraut. Season with pepper; toss to combine.
Stuff the bird. Don't overstuff the bird. If baking some or all of the
stuffing in a casserole, pour a cup or two of stock over the stuffing to replace
the juices the stuffing would have absorbed from the bird. Bake it covered until
heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last
15 minutes of baking.
Yield: 12 to 14 cups
Plastic bags of fresh sauerkraut are sold in the refrigerated or
deli section in most supermarkets. It must be rinsed before using.
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