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Recipe

Sauerkraut & Rye Bread Stuffing

Ben Fink

屈服:Yields 12 to 14 cups.

At my first Thanksgiving with my husband’s Baltimore family, I was surprised to see a big bowl of sauerkraut next to the turkey. I later learned that sauerkraut is a mid-Atlantic holiday tradition. This stuffing embraces it enthusiastically.

Ingredients

  • 1/2 lb. bacon, preferably thick cut, country-style, cut into 1/2-inch pieces
  • 2 cups chopped onion
  • 1-1/2杯切碎的芹菜,包括叶子
  • 1-1/2 cups chopped carrots
  • 1 Tbs. chopped fresh thyme or 1 tsp. dried
  • 1 tsp. caraway seeds, lightly crushed
  • 1 tsp. celery seeds
  • 2 tsp. kosher salt
  • 1/2 cup dry white wine or beer
  • 2 cups chopped tart apples
  • 8 cups stale or lightly toasted 1/2-inch rye bread cubes
  • 1 lb. fresh sauerkraut, rinsed and drained
  • Freshly ground black pepper
  • Turkey stock or homemade or low-salt chicken broth as needed

Nutritional Information

  • 每1/2杯馅料的营养样本量
  • Calories (kcal) : 100
  • 脂肪卡路里(KCAL):50
  • Fat (g): 6
  • 饱和脂肪(G):2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 5
  • Sodium (mg): 390
  • Carbohydrates (g): 11
  • Fiber (g): 2
  • 蛋白质(G):2

Preparation

  • In a large skillet, fry the bacon over medium-high heat until crisp. Remove with a slotted spoon and set aside. Pour off all but 4 Tbs. of the bacon grease and set the pan over moderate heat. Add the onion, celery, carrots, thyme, caraway seeds, celery seeds, and salt. Cook until the vegetables begin to soften, about 10 minutes. Add the wine and bring to a boil, scraping the pan to loosen and dissolve the browned bits. Add the apples, cover, and cook until the apples are tender. Remove from the heat and combine in a large bowl with the bread cubes and sauerkraut. Season with pepper; toss to combine.
  • 如果用火鸡做饭,请在烤前将馅料放在鸟中。松散地包装馅料,留出足够的空间将您的整个手放入鸟的腔中。用即时阅读的温度计检查鸟类中的馅料至160º至165ºF。如果在馅料之前完成了鸟,请将鸟从烤箱中取出,将馅料倒入砂锅中,然后在土耳其休息时继续烘烤它。
  • If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

Tip

Plastic bags of fresh sauerkraut are sold in the refrigerated or deli section in most supermarkets. It must be rinsed before using.

Reviews

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Reviews (3 reviews)

  • lburke58| 06/25/2022

    人们总是对我所做的任何馅料都狂欢。我总是做的一件事是在混合之前加热汤。这似乎有助于每个面包立方体吸收水分。没有什么比咬人的味道更糟糕的了。

  • wrightpm| 09/24/2017

    Followed the recipe just as it is written. Makes a lot of dressing. Really tasty and even those who are not big fans of sauerkraut liked the dish.

  • User avater
    Pielove| 03/11/2011

    I love this stuffing-- it is kind of like a reuben sandwich (with no thousand island). The apples make a nice little soft bit of sweetness too-- then there is bacon, rye bread, and crusty edges!

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