Sauerkraut is a mid-Atlantic favorite and this recipe combines it with rye bread for a unique stuffing. You may substitute turkey bacon, if need be.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Ingredients:
- 1/2 pound 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 Tablespoon chopped fresh thyme or 1 teaspoon dried
- 1 teaspoon caraway seeds, lightly crushed
- 1 teaspoon celery seeds
- 2 teaspoons 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 pound fresh sauerkraut (see note), rinsed and drained
- Freshly ground black pepper to taste
Preparation:
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 tablespoons 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 minutes. Add the wine or beer 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. 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 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.
Yield: 12 to 14 cups
Note: Plastic bags of fresh sauerkraut are sold in the refrigerated or deli section in most supermarkets. It must be rinsed before using.
Recipe Source: Fine Living (Taunton Press)
Reprinted with permission.
Pour off all but 4 tablespoons 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 minutes. Add the wine or beer 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. 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 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.
Yield: 12 to 14 cups
Note: Plastic bags of fresh sauerkraut are sold in the refrigerated or deli section in most supermarkets. It must be rinsed before using.
Recipe Source: Fine Living (Taunton Press)
Reprinted with permission.
