Apple Cider Sauerkraut Stuffing – GOAT


Hey, we pair sauerkraut with potato and noodle, why not bread? Don’t forget the berries and nuts. Got ya covered. Brownberry provides the dried bread shreds and everything else is just about as you’d expect. Delicious Turn-About. Cider replaces the broth. And the nuts, berries and sauerkraut provide a meaty texture absent the sausage!

Serves 9-12

CNAP ClipBoard: Be sure to squeeze 4 cups of sauerkraut from the can over the sink into 2 cups which extracts the liquid by compacting the shreds.

Preheat oven to 350 degrees

4 T. margarine

3 T. extra virgin olive oil

2 c. diced celery

2 c. diced onion

1/2 t. salt

4 c. sauerkraut squeezed over sink in hands to make 2 c. – I used Star Cross brand

2-1/2 c. apple cider plus as needed

2 t. caraway seeds

2 t. dried basil

1/2 t. ground allspice

2 T. jarred mashed garlic – I used christopher Ranch brand

1 c. dried berry cherry mix – I used Traverse Bay Fruit Co. brand

1 c. pecan crumbles

1 t. salt

lots of fresh grind black pepper

14 oz. bag dried bread shreds – I used BROWNBERRY Herb – Seasoned Shredded STUFFING

In large pot, over medium heat, melt margarine and olive oil.

Add celery, onion, salt then saute till softened.

Add remaining ingredients, stirring after each addition.

After adding dried bread shreds, and stirring to moisten all surfaces, if the dressing appears too dry, then add more cider – a little at a time. Not too dry, not too wet.

Adjust for salt.

Oil a 9 x 13 inch baking dish on bottom and up sides.

Spoon stuffing into dish. Fluff with fork, rather than pat it down, to allow air to circulate within the stuffing while baking.

Cover tightly with foil.

Bake in preheated 350 degree oven 30 – 40 minutes.

Remove from oven, remove foil and serve.


Make a stuffing sandwich of course. When I was a kid my mother always made a meatloaf pan of stuffing in addition to what was in the turkey. The day after Thanksgiving we’d make stuffing sandwiches by slicing it cold like a meatloaf and putting it on white bread with cranberry sauce. Or, we’d fry up a slice and make a hot sandwich.

This is how I do it now. Take a serving of stuffing, squeeze it together like a meatball, place on a plate, microwave till medium-hot. Remove from microwave, place a slice of veggie cheese over it, return it to microwave to melt the cheese.

Then lightly toast an English Muffin, spread with cranberry sauce and mustard, then using a pancake turner slip the stuffing and cheese onto the muffin in one piece. Close and eat. Wow.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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