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.
People always rave over any stuffing I make. One thing I always do is warm the broth before mixing in. This seems to help every bread cube absorb the moisture therefore flavors. Nothing is worse than getting a bite that just taste like a cube of dry bread.
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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