Ingredients Jump to Instructions ↓

  1. 1/2 lb. bacon, preferably thick cut, country-style, cut into 1/2-inch pieces

  2. 2 cups chopped onion

  3. 1-1/2 cups chopped celery, including leaves 

  4. 1-1/2 cups chopped carrots

  5. 1 Tbs. chopped fresh thyme or 1 tsp. dried

  6. 1 tsp. caraway seeds, lightly crushed

  7. 1 tsp. celery seeds

  8. 2 tsp. kosher salt

  9. 1/2 cup dry white wine or beer 

  10. 2 cups chopped tart apples

  11. 8 cups stale or lightly toasted 1/2-inch rye bread cubes

  12. 1 lb. fresh sauerkraut, rinsed and drained

  13. Freshly ground black pepper

  14. Turkey stock or homemade or low-salt chicken broth as needed

Instructions Jump to Ingredients ↑

  1. In a large skillet, fry the bacon over medium-high heat until crisp. Remove with a slotted spoon and set aside. Pour off all but 4 Tbs. of the bacon grease and set the pan over moderate heat. Add the onion, celery, carrots, thyme, caraway seeds, celery seeds, and salt. Cook until the vegetables begin to soften, about 10 minutes. Add the wine and bring to a boil, scraping the pan to loosen and dissolve the browned bits. Add the apples, cover, and cook until the apples are tender. Remove from the heat and combine in a large bowl with the bread cubes and sauerkraut. Season with pepper; toss to combine.

  2. If cooking in a turkey, put the stuffing in the bird just before roasting. Pack the stuffing loosely, leaving enough room to fit your whole extended hand into the bird's cavity. Cook the stuffing in the bird to 160º to 165ºF, checking with an instant-read thermometer. If the bird is done before the stuffing is, take the bird out of the oven, spoon the stuffing into a casserole dish, and continue to bake it while the turkey rests.

  3. If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.


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