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-> [German, Poultry, Stuffings, Western European] -> [Savory sauerkraut stuffing Recipe] |
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Savory sauerkraut stuffing
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| Artist: |
_ |
| Categories: |
German, Poultry, Stuffings, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| tbsp | Butter | | 1
| cup | Diced celery | | 1
| cup | Diced red onion | | 1
| tsp | Thyme | | 1
| lbs | Sauerkraut, rinsed and | | | -thoroughly drained | | 1
| cup | Chicken broth | | 1
| cup | Ham, diced small | | 1/2
| cup | Pitted, chopped black olives | | 1/3
| cup | Toasted walnut pieces | | 3/4
| cup | Chopped parsley | | 4
| cup | Day-old white bread, diced | | | -into ? cubes | | 1/4
| tsp | Black pepper |
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Procedures:
| 1 | Melt butter in a large skillet. | | 2 | Add celery, onions and thyme. | | 3 | Saute over medium heat for 5 minutes until onion and celery are tender. | | 4 | Add sauerkraut and cook 5 minutes more to blend flavors. | | 5 | Add broth and simmer 10 minutes. | | 6 | Toss sauerkraut mixture with all remaining ingredients, make sure to completely coat and moisten bread. | | 7 | If cooking the stuffing outside the bird, sprinkle an extra ?cup of chicken broth on top and cover with foil. | | 8 | Bake at 350 deg f for 30 minutes. | | 9 | Uncover and bake another 15 minutes to brown. | | 10 | Makes 8 cups, enough for 1 large turkey, 2 roasting chickens, a goose, or 2 ducks. |
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