Sauerkraut and Rye Bread Stuffing

Categories: Stuffing-dressing

Ingredients

• 1/2 lb. bacon, cut into 1/2-inch pieces
• 2 cups chopped onion
• 1 1/2 cups chopped celery, including leaves
• 1 1/2 cups chopped carrots
• 1 Tbsp. chopped fresh thyme or 1 tsp. dried
• 1 tsp. caraway seeds, lightly crushed
• 1 tsp. fine grain salt
• 1/2 cup white wine OR beer
• 2 cups cored and chopped tart apples
• 8 cups 1/2 inch rye bread cubes, stale or
• slightly toasted
• 1 lb. fresh sauerkraut, rinsed and drained
• Ground black pepper

Directions

1. In a large skillet, cook bacon over medium-high heat until crisp. Using a slotted spoon, remove bacon to a paper towel lined plate; set aside.
2. Pour off all but 4 Tbsp. of the bacon drippings and return skillet to medium heat. Add the onion, celery, carrots, thyme, caraway seeds, celery seeds and slat. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes. Add the wine (or beer) and bring to a boil, scraping up any browned bits in the bottom of the skillet. Add the apples, cover and cook until apples are tender.
3. In a large bowl, combine the bread cubes and sauerkraut. Add the apple mixture. Season with salt and pepper to taste. Bake inside the turkey or transfer mixture to 3-quart baking dish and bake at 350 degrees, covered, for 30 minutes. Remove cover and bake 15 minutes more.

4. makes 12 cups

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