SAUERKRAUT STUFFING

Sauerkraut Stuffing image

Number Of Ingredients 11

3/4 cup shredded raw potato
3/4 cup chopped onion
1/4 cup butter or margarine
1 (14-ounce) can sauerkraut, rinsed and drained
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1/2 teaspoon caraway seed
1/4 teaspoon salt
1/4 teaspoon pepper
1 broiler-fryer chicken (3 1/2 - 4 pounds)
3/4 cup water
1/4 cup all-purpose flour

Steps:

In a large skillet, sauté the potatoes and onion in butter until onion is tender (potatoes will still be firm). Remove from the heat. Stir in sauerkraut, parsley and seasonings mix well. Stuff 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. Measure 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.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves