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Sauerkraut Stuffing

 Sauerkraut Stuffing
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 collection—and we are parents of five grown children and grandparents of eight!
4 ServingsPrep: 20 min. Bake: 2 hours

Ingredients

  • 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

Directions

  • 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.

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Sauerkraut Stuffing (continued)

Nutritional Facts: 1 serving (12 ounces) equals 624 calories, 37 g fat (14 g saturated fat), 184 mg cholesterol, 1,062 mg sodium, 20 g carbohydrate, 4 g fiber, 52 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.