German Sauerkraut and Rye Bread Stuffing
use a greased 13 X 9 glass baking dish or similar, or stuff a bird with this.
2 quarts of bread cubes of rye or pumpernickel bread
1 cups chopped onions
3 slices bacon chopped
1 stick butter
1 cup of chopped celery
1 cup of chopped turnips
1 cup chopped apples
2 tablespoons poultry seasoning
1 cup of sauerkraut (drained )
1 cup chicken stock
1 cup milk to moisten
1 teaspoon kosher salt
1 teaspoon pepper
What you do:
Toast the bread cubes on a pan till dried out. (this just keeps the bread cubes from getting mushy. Place in a large mixing bowl .
Saute the bacon and onions till the onions are wilted. Add the rest of the vegetables and the poultry seasoning and cook until soft. Toss the sauteed vegetables with the bread cubes and let cool for a minute. Add the sauerkraut.
In a separate bowl mix the eggs and milk, salt, pepper and chicken stock together. You can use bouillon or canned, and toss this with the bread cube vegetable mixture.
Spread out into the baking pan or stuff the bird and bake covered about 30 minutes at 350 degrees . Remove the covering and bake an additional 15 minutes to brown and till the temperature reads about 160 degrees.