Old-Fashioned German Stuffing

Old-Fashioned German Stuffing

BrianCamfam Cookery
Are you looking for the perfect side dish to pair with your favorite pot roast or German sausages? Try our Old-Fashioned German Stuffing! This hot and hearty stuffing is loaded with fresh sauerkraut, crumbled bacon, and rye bread, so you know it’s got an authentic taste!
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Cook Time 45 minutes
Servings 8


  • 1 1-pound rye bread with seeds, stale or lightly toasted, and cut into 1-inch cubes (about 8 cups)
  • 1 stick 1/2 cup butter
  • 2 celery stalks chopped
  • 1 carrot peeled and chopped
  • 1 cup chopped onion
  • 1 apple peeled, cored, and chopped
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ¾ cups chicken broth warmed
  • 1 pound fresh sauerkraut rinsed and drained
  • 5 slices crispy cooked bacon crumbled


  • Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray. Place bread cubes in a large bowl; set aside.
  • In a large skillet over medium-high heat, melt butter. Add celery, carrot, and onion and cook 5 minutes. Add apple, salt, and pepper and continue cooking 4 to 5 minutes, or until vegetables are tender.
  • Pour mixture over bread cubes. Add broth, sauerkraut, and bacon, and mix gently until well combined. Spoon stuffing into baking dish.
  • Cover and bake 20 minutes. Uncover and bake an additional 15 to 20 minutes, or until heated through.


Most everyone has a favorite stuffing recipe. If you like to try different ones, here’s one made in a Bundt pan!

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