TT Tip: If you purchase the loaves of bread a few days in advance, cube them and leave out at room temperature to stale instead of drying them in the oven.
Marble-Rye Stuffing with Sauerkraut, Sage and Apples
Recipe from the Tasting Table Test Kitchen
Yield: One 9-inch by 13-inch casserole dish
Cook Time: 1 hour, 20 minutes
5 tablespoons unsalted butter, divided plus 1 tablespoon at room temperature
½ loaf marble rye, cut into ½-inch cubes (about 3 cups)
½ rustic country loaf, cut into ½-inch cubes (about 3 cups)
1 medium Vidalia onion, finely chopped
2 celery stalks, chopped
1 bay leaf
1 Gala or other crisp, sweet apple--halved, cored and finely chopped
2 teaspoons finely chopped sage leaves
1 teaspoon finely chopped thyme leaves
1 teaspoon finely chopped rosemary leaves
1½ cups sauerkraut
Salt and freshly ground black pepper
2 cups chicken broth
1 egg, lightly beaten
1. Preheat the oven to 375°. Use the 1 tablespoon of room temperature butter to coat a 9-inch by 13-inch baking dish and set the baking dish aside.
2. Place the bread cubes on a baking sheet and place in the oven. Bake until the cubes are lightly toasted and dried out, 12 to 15 minutes. Remove from the oven and set aside to cool.
3. In a large skillet set over medium heat, melt 3 tablespoons of the butter. Add the onion, celery and bay leaf and cook for 5 minutes. Add the apple and cook until the vegetables are soft, about 5 minutes more. Stir in the sage, thyme, rosemary and sauerkraut. Season with salt and pepper. Transfer the mixture to a large bowl.
4. Add the cooled bread cubes, the chicken broth and beaten egg and stir to combine. Spread the mixture in the prepared baking dish and lightly press down to compact. Dot with the remaining 2 tablespoons butter and place in the oven. Tightly cover the dish with aluminum foil and bake for 30 minutes. Uncover and bake until the top is golden brown and the mixture is set, 20 to 25 minutes more. Serve warm.