Kraut is surprisingly good in stuffing. The acidity brightens the other flavors and the added texture is a welcome addition. I developed this recipe a couple of years ago on a whim and was just thrilled with the results. You can use any of our krauts but I like Classic and Apple Fennel best.
Heat 2T butter in skillet over medium heat. When foaming subsides, add onion and celery. Cook, stirring occasionally, until softened 7 to 9 minutes. Add ¾ cup broth and bring to a simmer. Stir in sauerkraut (including all juice) and remove from heat. Add vegetable mixture to stuffing mix and toss to combine.
Generously butter a 13 by 9-inch baking dish with remaining tablespoon butter.
In medium bowl, whisk egg and remaining 1/2 cup broth together. Add egg/broth mixture and gently toss with stuffing mix to combine. Salt to taste. Transfer to baking dish, cover tightly with aluminum foil, and place baking dish on rimmed baking sheet.
Bake at 375 degrees on lower-middle rack for 45 minutes. Remove foil and bake another 15 minutes or until top is brown and crispy. Let rest 5 minutes before serving.
Notes to Cook
- I am of the “never put stuffing in a turkey” camp preferring to make this a stand-alone dish. In addition to tasting better this way, I now have an extra dish for the vegetarians in my family.
- Adding an egg to the broth gives the stuffing richness and body. If you prefer, add 2T broth to the mixture to replace the egg.
- Beckmann’s stuffing mix is locally produced, can be found at many farmers markets and stores in N. California and I think a delicious alternative to making your own.
- Yes, cooking kraut reduces the probiotic health benefits but I like to think that what we lose in nutrition, we make up for by feeding the soul.