SAUERKRAUT STUFFING

Sauerkraut Stuffing image

When my husband and I were married, I didn't know how to boil water. Now, many years later, there are 890 cookbooks and counting in my collection-and we are parents of five grown children and grandparents of eight!

Provided by Taste of Home

Time 2h20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3/4 cup shredded uncooked potatoes
3/4 cup chopped onion
1/4 cup butter
1 can (14 ounces) sauerkraut, rinsed and drained
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds)
3/4 cup water
1/4 cup all-purpose flour

Steps:

In a large skillet, saute the potatoes and onion in butter until onion is tender (potatoes will still be firm). Remove from the heat. Stir in the sauerkraut, parsley and seasonings. , Stuff chicken cavity; place on a rack in roasting pan. Roast, uncovered, at 375° for 2 hours or until chicken is tender and juices run clear. Remove to a serving platter and keep warm. , Measure 3/4 cup of the pan drippings; pour into a saucepan. Combine water and flour; add to drippings. Cook and stir until gravy boils; boil 1 minute. Serve with the chicken.

Nutrition Facts : Calories 624 calories, Fat 37g fat (14g saturated fat), Cholesterol 184mg cholesterol, Sodium 1062mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 52g protein.