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Pennsylvania Dutch Sauerkraut & Apple Stuffing

Western.Chefs's picture
Ingredients
  Margarine/Butter 1⁄2 Cup (8 tbs)
  Celery stalks 4 Medium, diced
  Onion 1 Large, diced
  Golden delicious apples 2 Large, peeled, cored, and diced
  Sauerkraut 10 Ounce, rinsed and squeezed dry (1 Package)
  Chicken broth 1 Can (10 oz)
  Caraway seeds 1 1⁄2 Teaspoon, crushed
  Dried thyme leaves 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Coarsely ground black pepper 1⁄2 Teaspoon
  French bread loaf 1 1⁄2 , cut into 1/2 inch cubes
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
Directions

In 12 inch skillet, melt margarine or butter over medium high heat.
Add celery and onion and cook about 15 minutes or until golden, stirring occasionally.
Add apples and cook 5 minutes longer.
Stir in sauerkraut, broth, caraway seeds, thyme, salt, pepper, and 1/2 cup water.
In large bowl, combine vegetable mixture, bread cubes, and parsley; toss to mix well.
Use to stuff 12 to 16 pound turkey.
Or, spoon into 13" by 9" glass baking dish; cover with foil and bake in preheated 325°F. oven 45 minutes or until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Interest: 
Everyday

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