• ½ cup sugar
  • 1 T flour
  • 1/3 tsp caraway seeds
  • 1 tsp chicken base
  • ½ tsp salt
  • ½ tsp white pepper
  • 4 cups organic sauerkraut, washed and drained
  • 1 cup grated raw potatoes
  • 1 cup diced unpeeled apples
  • ½ cup diced peaches (drained)


Mix sugar, flour, caraway seeds, chicken base, salt, and white pepper together. Set aside. Drain and wash sauerkraut and grated potatoes. In large bowl, add sauerkraut, grated potatoes, apples, and peaches. Mix well by hand. Add spices and mix well.

Yield: 6 cups, enough for an 8 pound turkey. (It makes more than 6 cups and I did not stuff a turkey but baked it covered at 350ºF for 35 minutes. I used a 1 ½ quart baking dish.

Note: I did not wash sauerkraut from Canada as it was organic and made with very little juice. It also was made without vinegar.

Credit: The Thanksgiving Book and chef John Schumacher from Schumacher’s New Prague Hotel in New Prague MN.