Pennsylvania Dutch Sauerkraut & Apple Stuffing Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Celery stalks | 4 Medium, diced | |
| Onion | 1 Large, diced | |
| 2 large Golden Delicious apples, peeled, cored, and diced | ||
| Sauerkraut package | 1 , squeezed | |
| Chicken broth | 1 Can (10oz) | |
| Caraway seeds | 1 1/2 Teaspoon, crushed | |
| Dried thyme leaves | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/2 teaspoon coarsely ground black pepper | ||
| 1 1/2 loaves French bread, cut into 1/2 inch cubes | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
In 12 inch skillet, melt margarine or butter over medium high heat.
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.
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.
Chef
