Sauerkraut & Rye Bread Stuffing

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Fine Cooking


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1/2 cup dry white wine or beerĀ 

2 cups chopped tart apples

1 tsp. caraway seeds, lightly crushed

1-1/2 cups chopped carrots

Freshly ground black pepper

1 Tbs. chopped fresh thyme or 1 tsp. dried

Turkey stock or homemade or low-salt chicken broth as needed

2 cups chopped onion

1/2 lb. bacon, preferably thick cut, country-style, cut into 1/2-inch pieces

2 tsp. kosher salt

1-1/2 cups chopped celery, including leavesĀ 

1 tsp. celery seeds

1 lb. fresh sauerkraut, rinsed and drained

8 cups stale or lightly toasted 1/2-inch rye bread cubes

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