Sauerkraut Apple Stuffing

Name: Sauerkraut Apple Stuffing
Yield: Makes 12 cups
Cuisine: United States
Ingredients: 3 cups sauerkraut, drained; 6 cups coarse, fresh bread crumbs; 2 cups diced apples, (Granny Smith or other tart variety does best); 2 cups diced apples, (Granny Smith or other tart variety does best); 2 cups diced apples, (Granny Smith or other tart variety does best); 1 cup chopped onions; ½ teaspoon caraway seed; 1 tablespoon grated orange zest

Preparation info

Makes
12
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Kit Snedaker is a great editor and food historian. She found this slightly oddball but quite delicious 1949 stuffing recipe. This stuffing is best with duck or goose.

Ingredients

6 cups coarse, fresh bread crumbs
3 cups sauerkraut, drained
2 cups

Americas
United States
Side dish
Dinner
Vegan

Method

Spread the bread crumbs in a jelly-roll pan and bake in a 250-degree oven for 10 minutes.
Combine the bread crumbs with the remaining ingredients, and mix well.