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German Sauerkraut Stuffing Recipe
|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|
Serving size: Complete recipe
Calories 863 Calories from Fat 255
% Daily Value*
Total Fat 29 g44.9%
Saturated Fat 16.1 g80.5%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 9407.5 mg392%
Total Carbohydrates 129 g42.9%
Dietary Fiber 53 g212%
Sugars 53.5 g
Protein 20 g40.6%
Vitamin A 21.2% Vitamin C 728.9%
Calcium 69.7% Iron 131.7%
*Based on a 2000 Calorie diet
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.