Sauerkraut Stuffing Recipe
When my husband and I were married, I didn't know how to boil water. Now, many years later, there are 890 cookbooks and counting in my collectionand we are parents of five grown children and grandparents of eight!
- 3/4 cup shredded uncooked potatoes
- 3/4 cup chopped onion
- 1/4 cup butter
- 1 can (14 ounces) sauerkraut, rinsed and drained
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 broiler/fryer chicken (3-1/2 to 4 pounds)
- 3/4 cup water
- 1/4 cup all-purpose flour
- In a large skillet, saute the potatoes and onion in butter until onion is tender (potatoes will still be firm). Remove from the heat. Stir in the sauerkraut, parsley and seasonings.
- Stuff chicken cavity; place on a rack in roasting pan. Roast, uncovered, at 375° for 2 hours or until chicken is tender and juices run clear. Remove to a serving platter and keep warm.
- Measure 3/4 cup of the pan drippings; pour into a saucepan. Combine water and flour; add to drippings. Cook and stir until gravy boils; boil 1 minute. Serve with the chicken. Yield: 4 servings.
Originally published as Sauerkraut Stuffing in Country Woman September/October 1994, p33
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Sauerkraut Stuffing(0)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
More Recipe Collections
- Baked Chicken >
- Baked Potatoes >
- Chicken Dinner Recipes >
- Chicken Main Dishes >
- Chicken Recipes >
- Country Woman Dinner Recipes >
- Country Woman Recipes >
- Country Woman Side Dishes >
- Dinner Recipes >
- German Dinner Recipes >
- German Recipes >
- German Side Dishes >