German Sauerkraut and Rye Bread Stuffing

German Sauerkraut and Rye Bread Stuffing

use a greased 13 X 9 glass baking dish or similar, or stuff a bird with this.
2 quarts of bread cubes of rye or pumpernickel bread
1 cups chopped onions
3 slices bacon chopped
1 stick butter
1 cup of chopped celery
1 cup of chopped turnips
1 cup chopped apples
2 tablespoons poultry seasoning
1 cup of sauerkraut (drained )
4 eggs
1 cup chicken stock
1 cup milk to moisten
1 teaspoon kosher salt
1 teaspoon pepper

Toast bread cubes on a pan till dried out. (this just keeps the bread cubes from getting mushy. Place in large mixing bowl .

Saute bacon and onions till onions are wilted. Add remaining vegetables and poultry seasoning and cook until soft. Toss sauteed vegetables with bread cubes and let cool for a minute. Add sauerkraut.

In separate bowl mix eggs and milk, salt, pepper and chicken stock together. You can use bouillon or canned, and toss this with bread cube vegetable mixture.

Spread into baking pan or stuff bird and bake covered about 30 minutes at 350 degrees . Remove the covering and bake an additional 15 minutes to brown and till the temperature reads about 160 degrees.