In a large skillet cook the onion and the celery in the butter over moderately low heat, stirring, until the vegetables are softened, stir in the brown sugar, the garlic, and the apples, and cook the mixture, stirring, until the sugar is dissolved. Add the sauerkraut, the thyme and salt to taste, stir the stuffing until it is combined well, and let it stand, covered and chilled, overnight to develop the flavors. Bring the stuffing to room temperature before stuffing the turkey. The stuffing can also be baked separately. Spoon the stuffing into a shallow baking dish and bake it, covered, in a preheated 325 degree oven for 1 hour and 30 minutes. Yield: 8 cups uncooked stuffing, or enough for a 14 pound turkey Recipe by: Cooking Live Show #CL9005 Posted to MC-Recipe Digest V1 #905 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1786g)|
|Recipe Makes: 1|
|Calories from Fat: 433 (44%)|
|Amt Per Serving||% DV|
|Total Fat 48.1g||64 %|
|Saturated Fat 29.5g||148 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 121.5mg||37 %|
|Sodium 1037.4mg||36 %|
|Potassium 2745.1mg||72 %|
|Total Carbohydrate 139.5g||41 %|
|Dietary Fiber 27.3g||109 %|
|Sugars, other 112.3g|
|Protein 14.3g||20 %|
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Calories per serving: 978
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