Horseradish Leek Sauerkraut Stuffing
Source: From Kathryn Lukas of Farmhouse Culture.
Kraut is surprisingly good in stuffing. The acidity brightens the other flavors and the adding 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 Horseradish Leek and Apple Fennel best.
Makes 11 cups
1 medium onion, diced
3 stalks celery, diced
1 lb horseradish leek sauerkraut, chopped
3 T butter
1 ¼ cups vegetable, turkey or chicken broth
1 large egg
1 lb large bread crumbs (I use Beckmann’s stuffing mix)
Salt to taste
- Heat 2 tablespoons of 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 ½ 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.