Dish of Sauerkraut Sausage Stuffing
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Sausage Sauerkraut Stuffing


Euro-American
Stuff:
Effort:
Sched:
DoAhead:  		 1 bird
***
1-1/2 hr
Best		 A savory stuffing for a whole turkey, its slight sharpness complements and enhances the bird. Of course you can make it as a dressing (stuffing cooked separately - Note-2), or just take it through the frying steps and skip the bread and stock.




4
8
3
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10
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3
1
10
1/2
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2

oz
oz
#
oz
oz
oz
oz
cl
jar

t
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c
Black Mushroom dry  
Bread, firm
Bacon smoked
Sausage (1)
Onion
Celery
Apple, tart (3)
Carrot
Garlic
Sauerkraut 30oz
Sage Leaves, fresh
Pepper black
--------
Stock (if cooking
as dressing (2))
Prep
  1. Soak MUSHROOMS in warm water 1/2 hour, then stem and dice very small.
  2. Dry slices of BREAD until stiff but not crumbly. Cut into 1/3 inch cubes
  3. Cut BACON into smallish pieces.
  4. Crumble bulk SAUSAGE so you can distribute it quickly in the pan. Cut Kielbasa and others into small dice. Mix.
  5. Chop ONION and CELERY course. Dice APPLE 1/2". Chop CARROT small. Crush GARLIC and chop small. Mix all.
  6. Drain SAUERKRAUT but not too dry. Lay out on cutting board and make enough cuts through it so it's manageable.
  7. Chop SAGE fine, grind PEPPER and mix.
Run
  1. In a large sauté pan (Note-4), fry Bacon gently until it has rendered fat and started to brown, then stir in the Sausage mix, breaking it up into small pieces and stirring often until it starts to brown.
  2. Stir in Onion mix and continue to fry stirring until onions are translucent.
  3. Stir in Sauerkraut, Mushrooms and Sage mix.
  4. Just before you will stuff the turkey, bring the stuffing back up hot. Let it cool just until you can handle it, stir in Bread Cubes and stuff away. If you have much left, you can cook it as dressing.
NOTES:

  1. Sausage:

      I generally use a 1 pound Jimmy Dean chub (plain or sage) plus 1/2 pound best Kielbasa and 1/2 pound whatever other sausage is on hand, these last two cubed small.

  2. Dressing:

      To bake as dressing, mix in the bread cubes and put all in a 4-quart baking dish. Pour 2 cups of chicken stock into it before baking 60 minutes at 325°F/165°C. For details see our page Turkey Dressing & Stuffing.

  3. Apple:

      Granny Smith or other good tart cooking apple.

  4. Sauté Pan:

      This takes a 5 quart pan. If you don't have one that large start in a smaller pan through frying the sausage, then move to a larger deeper container for the rest of the way.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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