SAUERKRAUT STUFFING FOR WILDFOWL
About 5 cups
Ideal for stuffing roast duck or goose.
If baking separately as a dressing, preheat the oven to 350°F and grease a shallow 9-inch square baking dish.
Heat in a large skillet over medium heat:
- 2 tablespoons vegetable oil or duck or goose fat
Add and cook, stirring, until softened, 6 to 8 minutes:
- 1 medium onion, thinly sliced
- 1 Granny Smith apple, cored, peeled, and chopped
- (½ cup canned water chestnuts, drained and chopped)
- 2 garlic cloves, minced
Stir in:
- 4 cups drained sauerkraut, store-bought or homemade
- (¼ cup dried currants)
- 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
- ½ teaspoon caraway seeds
- (½ teaspoon lightly crushed juniper berries)
- Salt and black pepper to taste
Cook until heated through, about 5 minutes. If using as a stuffing, spoon into the bird before cooking. For a side dish, transfer to the prepared baking dish and bake for 20 minutes before serving. If used to stuff poultry, cook until it reaches an internal temperature of 165°F.