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German Sauerkraut Stuffing

Chicken.Maximus's picture
Ingredients
  Butter 2 Tablespoon (1/4 Stick)
  Onion 1 Large, finely chopped
  Tart apple 1 Medium, peeled, cored and diced
  Sauerkraut 3 Pound, rinsed in warm water and drained well
  Caraway seed 1 Tablespoon
  Juniper berries 12
  Dry white wine 1⁄2 Cup (8 tbs)
  Freshly ground pepper To Taste
  Salt To Taste
Directions

Melt butter in large skillet over medium heat.
Add onion and apple and cook until soft, stirring occasionally, about 6 minutes.
Blend in sauerkraut, caraway seed and juniper berries.
Reduce heat to low and cook, stirring occasionally, 8 to 10 minutes.
Add wine, increase heat to medium and cook until all liquid is absorbed.
Discard juniper berries.
Season stuffing with salt and freshly ground pepper.
Cool briefly; refrigerate before using.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Butter
Interest: 
Healthy

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