Sauerkraut Stuffing
When my husband and I were married, I didn't know how to boil water. Now, many years later, there are 890 cookbooks and counting in my collection—and we are parents of five grown children and grandparents of eight!
Ingredients
- 3/4 cup shredded uncooked potatoes
- 3/4 cup chopped onion
- 1/4 cup butter
- 1 can (14 ounces) sauerkraut, rinsed and drained
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 broiler/fryer chicken (3-1/2 to 4 pounds)
- 3/4 cup water
- 1/4 cup all-purpose flour
Directions
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1In a large skillet, saute the potatoes and onion in butter until onion is tender (potatoes will still be firm). Remove from the heat. Stir in the sauerkraut, parsley and seasonings.
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2Stuff chicken cavity; place on a rack in roasting pan. Roast, uncovered, at 375° for 2 hours or until chicken is tender and juices run clear. Remove to a serving platter and keep warm.
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3Measure 3/4 cup of the pan drippings; pour into a saucepan. Combine water and flour; add to drippings. Cook and stir until gravy boils; boil 1 minute. Serve with the chicken.
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