Pennsylvania-Dutch Sauerkraut & Apple Stuffing
Yields: about 11 cups

1/2 cup margarine or butter (1 stick)
4 medium celery stalks, diced
1 large onion (12 ounces), diced
2 large Golden Delicious apples, peeled, cored, and diced
1 package (16 ounces) sauerkraut, rinsed and squeezed dry
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 1/2 teaspoons caraway seeds, crushed
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 1/2 loaves French bread (8 ounces each), cut into 1/2-inch cubes
1/4 cup chopped fresh parsley

In 12-inch skillet, melt margarine or butter over medium-high heat. Add celery and onion and cook about 15 minutes or until golden, stirring occasionally. Add apples and cook 5 minutes longer. Stir in sauerkraut, broth, caraway seeds, thyme, salt, pepper, and 1/2 cup water. In large bowl, combine vegetable mixture, bread cubes, and parsley; toss to mix well. Use to stuff 12- to 16-pound turkey. Or, spoon into 13" by 9" glass baking dish; cover with foil and bake in preheated 325 degrees F. oven 45 minutes or until heated through.