Recipes for the Web

Barrington Software Incorporated

Sauerkraut & Rye Bread Stuffing

At my first Thanksgiving with my husband's Baltimore family, I was surprised to see a big bowl of

sauerkraut next to the turkey. I later learned that sauerkraut is a mid-Atlantic holiday tradition. This

stuffing embraces it enthusiastically.

Note-- Plastic bags of fresh sauerkraut are sold in the refrigerated or deli section in most

supermarkets. It must be rinsed before using.

Yields 12 to 14 cups.

1/2 lb. bacon, preferably thick cut, country-style, cut into 1/2-inch pieces

2 cups chopped onion

1-1/2 cups chopped celery, including leaves

1-1/2 cups chopped carrots

1 Tbs. chopped fresh thyme or 1 tsp. dried

1 tsp. caraway seeds, lightly crushed

1 tsp. celery seeds

2 tsp. salt

1/2 cup dry white wine or beer

2 cups chopped tart apples

8 cups stale or lightly toasted 1/2-inch rye bread cubes

1 lb. fresh sauerkraut (see note above), rinsed and drained

Freshly ground black pepper to taste

In a large skillet, fry the bacon over medium-high heat until crisp. Remove with a slotted spoon and

set aside. Pour off all but 4 Tbs. of the bacon grease and set the pan over moderate heat. Add the

onion, celery, carrots, thyme, caraway seeds, celery seeds, and salt. Cook until the vegetables

begin to soften, about 10 min. Add the wine and bring to a boil, scraping the pan to loosen and

dissolve the browned bits. Add the apples, cover, and cook until the apples are tender. Remove

from the heat and combine in a large bowl with the bread cubes and sauerkraut. Season with

pepper; toss to combine.

Stuff the bird following the tips in Don't overstuff the bird. If baking some or all of the stuffing in a

casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have

absorbed from the bird. Bake it covered until heated through, 45 min. to 1 hour. For a crunchy top,

uncover it for the last 15 min. of baking.

From Fine Cooking NO.24

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