German Sauerkraut Stuffing
|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|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
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.