Best Sauerkraut Stuffing Recipes
SAUERKRAUT STUFFING
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
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
Number Of Ingredients 11
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
Provided by @MakeItYours
Number Of Ingredients 17
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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