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.