Best Sauerkraut Stuffing Recipes

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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

Categories     Side Dishes

Time 2h20m

Yield 4 servings.

Number Of Ingredients 11

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.

SAUERKRAUT STUFFING



Sauerkraut Stuffing image

Number Of Ingredients 11

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

Steps:

  • In a large skillet, sauté the potatoes and onion in butter until onion is tender (potatoes will still be firm). Remove from the heat. Stir in sauerkraut, parsley and seasonings mix well. 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.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

MARBLE-RYE STUFFING WITH SAUERKRAUT, SAGE AND APPLES



Marble-Rye Stuffing with Sauerkraut, Sage and Apples image

Marble-Rye Stuffing with Sauerkraut, Sage and Apples

Provided by @MakeItYours

Number Of Ingredients 17

Yield: One 9-inch by 13-inch casserole dish
Cook Time: 1 hour, 20 minutes
INGREDIENTS
5 tablespoons unsalted butter, divided plus 1 tablespoon at room temperature
½ loaf marble rye, cut into ½-inch cubes (about 3 cups)
½ rustic country loaf, cut into ½-inch cubes (about 3 cups)
1 medium Vidalia onion, finely chopped
2 celery stalks, chopped
1 bay leaf
1 Gala or other crisp, sweet apple--halved, cored and finely chopped
2 teaspoons finely chopped sage leaves
1 teaspoon finely chopped thyme leaves
1 teaspoon finely chopped rosemary leaves
1½ cups sauerkraut
Salt and freshly ground black pepper
2 cups chicken broth
1 egg, lightly beaten

Steps:

  • Preheat the oven to 375°. Use the 1 tablespoon of room temperature butter to coat a 9-inch by 13-inch baking dish and set the baking dish aside.
  • Place the bread cubes on a baking sheet and place in the oven. Bake until the cubes are lightly toasted and dried out, 12 to 15 minutes. Remove from the oven and set aside to cool.
  • In a large skillet set over medium heat, melt 3 tablespoons of the butter. Add the onion, celery and bay leaf and cook for 5 minutes. Add the apple and cook until the vegetables are soft, about 5 minutes more. Stir in the sage, thyme, rosemary and sauerkraut. Season with salt and pepper. Transfer the mixture to a large bowl.
  • Add the cooled bread cubes, the chicken broth and beaten egg and stir to combine. Spread the mixture in the prepared baking dish and lightly press down to compact. Dot with the remaining 2 tablespoons butter and place in the oven. Tightly cover the dish with aluminum foil and bake for 30 minutes. Uncover and bake until the top is golden brown and the mixture is set, 20 to 25 minutes more. Serve warm.
  • Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/11043//Marble_Rye_Stuffing_with_Sauerkraut_Sage_and_Apples.htm#ixzz2Bm915GvX

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