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Old-Fashioned German Stuffing

(4 Votes)
Updated August 31, 2018
Old-Fashioned German Stuffing
SERVES
8
COOK TIME
45 Min

Are you looking for the perfect side dish to pair with your favorite pot roast or German sausages? Try our Old-Fashioned German Stuffing! This hot and hearty stuffing is loaded with fresh sauerkraut, crumbled bacon, and rye bread, so you know it's got an authentic taste!

What You'll Need

  • 1 (1-pound) rye bread with seeds, stale or lightly toasted, and cut into 1-inch cubes (about 8 cups)
  • 1 stick (1/2 cup) butter
  • 2 celery stalks, chopped
  • 1 carrot, peeled and chopped
  • 1 cup chopped onion
  • 1 apple, peeled, cored, and chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups chicken broth, warmed
  • 1 pound fresh sauerkraut, rinsed and drained
  • 5 slices crispy cooked bacon, crumbled

What to Do

  1. Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray. Place bread cubes in a large bowl; set aside.
  2. In a large skillet over medium-high heat, melt butter. Add celery, carrot, and onion and cook 5 minutes. Add apple, salt, and pepper and continue cooking 4 to 5 minutes, or until vegetables are tender.
  3. Pour mixture over bread cubes. Add broth, sauerkraut, and bacon, and mix gently until well combined. Spoon stuffing into baking dish.
  4. Cover and bake 20 minutes. Uncover and bake an additional 15 to 20 minutes, or until heated through.

Notes

Most everyone has a favorite stuffing recipe. If you like to try different ones, here's one made in a Bundt pan!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Great easy recipe. Please try it, with pork chops, pork schnitzel, Viener Schnitzel or any good wurst dish. The Apple and Sauerkraut add a savory wake up to the palate!

if you want a more german flavour use the sauerkraut juice as part of the chicken broth

Can this be made the day before and will additional liquid be required? Then cooked next day, serving with German beer brats?

Hi there! While the Test Kitchen has not made this recipe beforehand, we do think that with a few adjustments you can. We recommend preparing you're ingredients by sauteing them and you can also toast the bread the day before. The day of, you can mix together the sauteed veggies, toasted bread and sauerkraut and bake according to directions. Enjoy!

Can this be made the day before and will additional liquid be required? Then cooked next day, serving with German beer brats?

fabulous !

Can you make with Rye bread without the seeds?

Hi there! Yes, you can make this recipe with unseeded rye bread. Enjoy!

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