| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Stuffings, Poultry |
8 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1 |
c |
Diced celery |
| 1 |
c |
Diced red onion |
| 1 |
ts |
Thyme |
| 1 |
lb |
Sauerkraut, rinsed and thoroughly drained |
| 1 |
c |
Chicken broth |
| 1 |
c |
Ham, diced small |
| 1/2 |
c |
Pitted, chopped black olives |
| 1/3 |
c |
Toasted walnut pieces |
| 3/4 |
c |
Chopped parsley |
| 4 |
c |
Day-old white bread, diced into 1/2" cubes |
| 1/4 |
ts |
Black pepper |
|
2 |
ducks. |
INSTRUCTIONS
Melt butter in a large skillet. Add celery, onions and thyme. Saute over
medium heat for 5 minutes until onion and celery are tender. Add sauerkraut
and cook 5 minutes more to blend flavors. Add broth and simmer 10 minutes.
Toss sauerkraut mixture with all remaining ingredients, make sure to
completely coat and moisten bread.
If cooking the stuffing outside the bird, sprinkle an extra 1/2 cup of
chicken broth on top and cover with foil. Bake at 350 deg F for 30 minutes.
Uncover and bake another 15 minutes to brown.
Makes 8 cups, enough for 1 large turkey, 2 roasting chickens, a goose, or
Source: "Best Recipes"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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