Old-Fashioned German Stuffing


What You'll Need:

1 (1-pound) rye bread with seeds, stale or lightly toasted, and cut into 1-inch cubes (about 8 cups)
1 stick (1/2 cup) butter
2 celery stalks, chopped
1 carrot, peeled and chopped
1 cup chopped onion
1 apple, peeled, cored, and chopped
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth, warmed
1 pound fresh sauerkraut, rinsed and drained
5 slices crispy cooked bacon, crumbled
Smithfield® Marinated


What To Do:

Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray. Place bread cubes in a large bowl; set aside.
In a large skillet over medium-high heat, melt butter. Add celery, carrot, and onion and cook 5 minutes. Add apple, salt, and pepper and continue cooking 4 to 5 minutes, or until vegetables are tender.
Pour mixture over bread cubes. Add broth, sauerkraut, and bacon, and mix gently until well combined. Spoon stuffing into baking dish.
Cover and bake 20 minutes. Uncover and bake an additional 15 to 20 minutes, or until heated through.