Posted on Thu, Jan. 29, 2009

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SAUERKRAUT STUFFING

This recipe is adapted from one used to stuff roasted duck. It can be used with any poultry or cooked by itself, which I guess makes it a "dressing." Sauerkraut, made of pickled cabbage, takes on an irresistibly savory flavor when mixed with other ingredients and baked.

Ingredients

¾ cup bacon or salt pork, diced

1 large onion, chopped

1 garlic clove, minced

½ teaspoon salt

¼ teaspoon pepper

1/8 teaspoon thyme

1 tablespoon brown sugar

1 tablespoon raisins

3 tablespoons brandy

2 cups sauerkraut, drained and coarsely chopped

1 tart apple, peeled, cored and chopped

Directions

In a heavy skillet, lightly brown the bacon. Remove with a slotted spoon and set aside. Brown the onion and garlic in the bacon drippings. Add salt, pepper, thyme, brown sugar and raisins and heat about 1 minute. Add brandy to the skillet and mix well, being sure to scrape the bottom of the pan. Remove from heat, add sauerkraut, apple and bacon and mix well. Place in poultry cavity and roast as directed for poultry.

Or place in a baking dish and cook at 350 degrees for 1 hour.

Source: Adapted from "How We Became One" by Bill Penzey (Kitchen Table Communications, $29.95)

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