Ingredients

2 cups chopped onion
1 cup chopped celery
1/2 stick unsalted butter
3 tablespoons firmly packed light brown sugar
1 large garlic clove, minced
2 Granny Smith apples, peeled, cored, and chopped (about 2 cups)
1 1/2 pounds sauerkraut, rinsed and drained well
1/2 teaspoon dried thyme, crumbled

Directions

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.