| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Chopped onion |
| 1 |
c |
Chopped celery |
| 1/2 |
|
Stick unsalted butter |
| 3 |
tb |
Firmly packed light brown sugar |
| 1 |
lg |
Garlic clove; minced |
| 2 |
|
Granny smith apples; peeled, cored, and chopped (about 2 cups) |
| 1 1/2 |
lb |
Sauerkraut; rinsed and drained well |
| 1/2 |
ts |
Dried thyme; crumbled |
INSTRUCTIONS
In a large skillet cook the onion and the celery in the butter over
moderately low heat, stirring, until the vegetables are softened, stir in
the brown sugar, the garlic, and the apples, and cook the mixture,
stirring, until the sugar is dissolved. Add the sauerkraut, the thyme and
salt to taste, stir the stuffing until it is combined well, and let it
stand, covered and chilled, overnight to develop the flavors. Bring the
stuffing to room temperature before stuffing the turkey.
The stuffing can also be baked separately. Spoon the stuffing into a
shallow baking dish and bake it, covered, in a preheated 325 degree oven
for 1 hour and 30 minutes.
Yield: 8 cups uncooked stuffing, or enough for a 14 pound turkey
Recipe by: Cooking Live Show #CL9005
Posted to MC-Recipe Digest V1 #905 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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