Horseradish Leek Sauerkraut Stuffing | CUESA

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Horseradish Leek Sauerkraut Stuffing


From Kathryn Lukas of Farmhouse Culture.

Kraut is surprisingly good in stuffing. The acidity brightens the other flavors and the adding texture is a welcome addition.  I developed this recipe a couple of years ago on a whim and was just thrilled with the results. You can use any of our krauts but I like Horseradish Leek and Apple Fennel best.

Makes 11 cups


1 medium onion, diced
3 stalks celery, diced
1 lb horseradish leek sauerkraut, chopped
3 T butter
1 ¼ cups vegetable, turkey or chicken broth
1 large egg
1 lb large bread crumbs (I use Beckmann’s stuffing mix)
Salt to taste


  1. Heat 2 tablespoons of butter in skillet over medium heat. When foaming subsides, add onion and celery. Cook, stirring occasionally, until softened 7 to 9 minutes. Add ¾ cup broth and bring to a simmer. Stir in sauerkraut (including all juice) and remove from heat. Add vegetable mixture to stuffing mix and toss to combine.
  2. Generously butter a 13 by 9-inch baking dish with remaining tablespoon butter.
    In medium bowl, whisk egg and remaining ½ cup broth together. Add egg/broth mixture and gently toss with stuffing mix to combine.  Salt to taste. Transfer to baking dish, cover tightly with aluminum foil, and place baking dish on rimmed baking sheet.
  3. Bake at 375 degrees on lower-middle rack for 45 minutes. Remove foil and bake another 15 minutes or until top is brown and crispy.  Let rest 5 minutes before serving.


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