Marble-Rye Stuffing with Sauerkraut, Sage and Apples

Name: Marble-Rye Stuffing with Sauerkraut, Sage and Apples
Ingredients: Yield: One 9-inch by 13-inch casserole dish; Cook Time: 1 hour, 20 minutes; INGREDIENTS; 5 tablespoons unsalted butter, divided plus 1 tablespoon at room temperature; ½ loaf marble rye, cut into ½-inch cubes (about 3 cups); ½ rustic country loaf, cut into ½-inch cubes (about 3 cups); 1 medium Vidalia onion, finely chopped; 2 celery stalks, chopped; 1 bay leaf; 1 Gala or other crisp, sweet apple--halved, cored and finely chopped; 2 teaspoons finely chopped sage leaves; 1 teaspoon finely chopped thyme leaves; 1 teaspoon finely chopped rosemary leaves; 1½ cups sauerkraut; Salt and freshly ground black pepper; 2 cups chicken broth; 1 egg, lightly beaten

"Marble-Rye Stuffing with Sauerkraut, Sage and Apples..."

INGREDIENTS

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Yield: One 9-inch by 13-inch casserole dish

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Cook Time: 1 hour, 20 minutes

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INGREDIENTS

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5 tablespoons unsalted butter, divided plus 1 tablespoon at room temperature

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½ loaf marble rye, cut into ½-inch cubes (about 3 cups)

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½ rustic country loaf, cut into ½-inch cubes (about 3 cups)

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1 medium Vidalia onion, finely chopped

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2 celery stalks, chopped

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1 bay leaf

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1 Gala or other crisp, sweet apple--halved, cored and finely chopped

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2 teaspoons finely chopped sage leaves

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1 teaspoon finely chopped thyme leaves

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1 teaspoon finely chopped rosemary leaves

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1½ cups sauerkraut

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Salt and freshly ground black pepper

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2 cups chicken broth

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1 egg, lightly beaten

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