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