Sauerkraut Stuffing: The Best Sauerkraut Stuffing Recipe from Cook'n

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	Sauerkraut Stuffing

Serves: 4

Print this Recipe

Mary Brown, Rochester, Minnesota

   3/4 cup shredded raw potatoes
   3/4 cup chopped onions
   1/4 cup butter or margarine
   1 (14-ounce) can sauerkraut, rinsed and drained
   2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
   1/2 teaspoon caraway seed
   1/4 teaspoon salt
   1/4 teaspoon pepper
   1 broiler-fryer chicken (3 1/2 - 4 pounds)
   3/4 cup water
   1/4 cup all-purpose flour

In a large skillet, sauté the potatoes and onion in butter until onion is tender (potatoes will still be firm). Remove from the heat. Stir in sauerkraut, parsley and seasonings; mix well. 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.

© Copyright Reiman Publications, 1993-1997

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