Pennsylvania Dutch Sauerkraut & Apple Stuffing
|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|
|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)|
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.