This savory sauerkraut stuffing offers a delightful twist on traditional holiday sides by blending tangy fermented cabbage with rich, comforting flavors. The dish features tender diced ham, earthy thyme, and crunchy toasted walnuts, creating a complex texture that complements the soft bread cubes. Rinsed sauerkraut provides a bright acidity that cuts through the richness of the butter and chicken broth, resulting in a balanced and flavorful bite. Perfect for Thanksgiving or Christmas dinners, this stuffing can be baked inside a roasted bird or served as a standalone casserole. It is a robust, home-style dish that brings warmth and depth to any festive table, appealing to those who enjoy bold, savory profiles with a hint of crunch.
Savory Sauerkraut Stuffing
Description
This savory sauerkraut stuffing offers a delightful twist on traditional holiday sides by blending tangy fermented cabbage with rich, comforting flavors. The dish features tender diced ham, earthy thyme, and crunchy toasted walnuts, creating a complex texture that complements the soft bread cubes. Rinsed sauerkraut provides a bright acidity that cuts through the richness of the butter and chicken broth, resulting in a balanced and flavorful bite. Perfect for Thanksgiving or Christmas dinners, this stuffing can be baked inside a roasted bird or served as a standalone casserole.Ingredients
Directions
-
Preheat oven to 350ðF (175ðC).
-
Melt butter in a large skillet over medium heat.
-
Add diced celery, diced red onion, and thyme to the skillet.
-
Sauté for 5 minutes until the onions and celery are tender.
-
Add the rinsed and drained sauerkraut to the skillet.
-
Cook for another 5 minutes to blend the flavors.
-
Pour in the chicken broth and simmer for 10 minutes.
-
Remove skillet from heat and transfer mixture to a large mixing bowl.
-
Add diced ham, chopped black olives, toasted walnuts, chopped parsley, and black pepper to the bowl.
-
Gently fold in the diced bread cubes until evenly coated and moistened by the sauerkraut mixture.
-
If baking in a casserole dish, transfer the stuffing mixture to a greased baking dish.
-
If baking in a casserole, sprinkle an extra 1/2 cup of chicken broth on top.
-
Cover tightly with foil and bake for 30 minutes.
-
Remove foil and bake for an additional 15 minutes to brown the top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 70.6kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 3.8g19%
- Cholesterol 16.1mg6%
- Sodium 60.4mg3%
- Total Carbohydrate 3.8g2%
- Dietary Fiber 1.1g5%
- Sugars 1.7g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
**Substitutions:** For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth. You can also substitute the walnuts with pecans or almonds.
**Tip:** Ensure the sauerkraut is well-rinsed to reduce excessive saltiness and sharp acidity. Toasting the walnuts beforehand enhances their flavor and crunch.
**Variation:** Add a tablespoon of mustard powder to the skillet for an extra tangy kick.
