Old-Fashioned German Stuffing
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Are you looking for the perfect side dish to pair with your favorite pot roast or German sausages? Try our Old-Fashioned German Stuffing! This hot and hearty stuffing is loaded with fresh sauerkraut, crumbled bacon, and rye bread, so you know it's got an authentic taste!
What You'll Need
- 1 (1-pound) rye bread with seeds, stale or lightly toasted, and cut into 1-inch cubes (about 8 cups)
- 1 stick (1/2 cup) butter
- 2 celery stalks, chopped
- 1 carrot, peeled and chopped
- 1 cup chopped onion
- 1 apple, peeled, cored, and chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth, warmed
- 1 pound fresh sauerkraut, rinsed and drained
- 5 slices crispy cooked bacon, crumbled
What to Do
- Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray. Place bread cubes in a large bowl; set aside.
- In a large skillet over medium-high heat, melt butter. Add celery, carrot, and onion and cook 5 minutes. Add apple, salt, and pepper and continue cooking 4 to 5 minutes, or until vegetables are tender.
- Pour mixture over bread cubes. Add broth, sauerkraut, and bacon, and mix gently until well combined. Spoon stuffing into baking dish.
- Cover and bake 20 minutes. Uncover and bake an additional 15 to 20 minutes, or until heated through.
Most everyone has a favorite stuffing recipe. If you like to try different ones, here's one made in a Bundt pan!