German Sauerkraut Stuffing Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| 1 medium-size tart apple, peeled, cored and diced | ||
| 3 pounds sauerkraut, rinsed in warm water and drained well | ||
| Caraway seed | 1 Tablespoon | |
| Juniper berries | 12 | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
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.
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.
Chef
