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Pennsylvania Dutch Sauerkraut & Apple Stuffing Recipe
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Celery stalks||4 Medium, diced|
|Onion||1 Large, diced|
|Golden delicious apples||2 Large, peeled, cored, and diced|
|Sauerkraut||10 Ounce, rinsed and squeezed dry (1 Package)|
|Chicken broth||1 Can (10 oz)|
|Caraway seeds||1 1⁄2 Teaspoon, crushed|
|Dried thyme leaves||3⁄4 Teaspoon|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|French bread loaf||1 1⁄2 , cut into 1/2 inch cubes|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2451 Calories from Fat 921
% Daily Value*
Total Fat 102 g157.4%
Saturated Fat 20.1 g100.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5430.7 mg226.3%
Total Carbohydrates 363 g121%
Dietary Fiber 47.2 g188.6%
Sugars 64.3 g
Protein 60 g120.8%
Vitamin A 126.3% Vitamin C 186.9%
Calcium 56.4% Iron 162.3%
*Based on a 2000 Calorie diet
Add celery and onion and cook about 15 minutes or until golden, stirring occasionally.
Add apples and cook 5 minutes longer.
Stir in sauerkraut, broth, caraway seeds, thyme, salt, pepper, and 1/2 cup water.
In large bowl, combine vegetable mixture, bread cubes, and parsley; toss to mix well.
Use to stuff 12 to 16 pound turkey.
Or, spoon into 13" by 9" glass baking dish; cover with foil and bake in preheated 325°F. oven 45 minutes or until heated through.