Sauerkraut and Rye Stuffing

By Joanie Grow of Kennewick, WA
Date: 08/26/2008

Ingredients

1/2 lb. bacon, preferably thick cut, country-style, cut into 1/2" pieces
2 cups chopped onion
1-1/2 cups chopped celery, including leaves
1-1/2 cups chopped carrots
1 TB chopped fresh thyme or 1 tsp. dried thyme
1 tsp. caraway seeds, lightly crushed
2 tsp. salt
1/2 cup dry white wine or beer
2 cups chopped tart apples
8 cups stale or lightly toasted 1/2" rye bread cubes
1 lb. fresh sauerkraut, rinsed and drained

Directions

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 min. 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 to taste with freshly ground black pepper; toss to combine. Bake in the bird or in a casserole as directed below.

Stuff the bird -- or, 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 min. to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

Nutritional info

Nutrition Facts Calories: 190 Fat: 8g Carbohydrates: 20g Cholesterol: 16mg Sodium: 974mg Protein: 6g Fiber: 3g % Cal. from Fat: 38% % Cal. from Carbs: 42%

Servings

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