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Rye, Sauerkraut and Apple Dressing
Appliance: Slow Cooker - 5 quarts and larger
Also requires: Rice Cooker - 6 cup capacity or larger or skillet
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This recipe is part of the Pot Luck Collection
Ingredients
   4 tablespoons butter or oil, plus additional for crock
   2 cups chopped onion
   1/2 cup chopped celery
   1/2 cup chopped carrots
   1 tablespoon fresh thyme (or 1 teaspoon dried)
   1 teaspoon caraway seeds
   1 teaspoon celery seeds
   2 cups apples, peeled, cored and chopped
   1/2 cup beer
   1 pound day-old rye bread, cut into 3/4-inch cubes
   1 1/2 cups precooked, crumbled bacon (1 pound before cooking)
   1 pound sauerkraut, rinsed throughly and drained
   1 cup low sodium chicken broth
   1/2 teaspoon pepper
   Salt, to taste
   2 eggs, lightly beaten


Directions
Grease bottom and sides of a Slow Cooker's inner crock with butter or oil.

Melt butter or heat oil in a rice cooker's inner bowl or in a skillet over medium heat. Add onions, carrots and celery and cook, stirring occasionally, 5-7 minutes. Add thyme, caraway seeds, celery seeds, apples and beer. Cover and cook, stirring occasionally, until apples have softened, about 5-7 minutes more.

Transfer to a large bowl and add bread cubes, bacon and sauerkraut. Toss to combine. Sprinkle bread mixture with the broth, 1/2 cup at a time, and stir gently until bread is moistened, but not wet. Season with pepper and taste before adding any salt, as many of the ingredients are quite salty.

Mix in eggs and transfer to the prepared slow cooker crock. Cook on high 1 1/2 to 2 hours, or until a thermometer inserted in top inch of dressing registers 165 degrees (F).

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