Sauerkraut Stuffing

This is the tastiest recipe for stuffing that I have ever tasted. Grandma Susie gave me the recipe and the honor of making it this year. Give it a try if you have a slow cooker and an open mind (tongue.)

Stuff for the Stuffing:
1 bag of cornbread stuffing
1 14.5 oz can of chicken broth
1-1/3 cups water (not one, 1/3rd cup, 1 1/3 cups or actually 4/3 cups water)
1 stick o butter
1 can of sauerkraut (32oz can for Germans or Chris Loy, 14 oz can for everyone else)
2 eggs

Big enough pan (see below)
Slow cooker

Stuff to do to the Stuffing:
Add broth, butter and water to a pan that will end up being large enough to hold everything. A good rule of thumb is to guess and then dump everything into a larger pan when it overflows.

Bring to a boil while chopping up the sauerkraut into smaller bits. Not too small though. Just small enough so that people won't know its sauerkraut.

Add stuffing and mix so that everything is MOIST. (MOIST is such a great word. I’m adding it my list of good words. And when you say it, you have to say it loudly.)

Beat eggs. Mix in the sauerkraut and eggs.

Gently dump all into a slow cooker. Cook on high for one hour, then cook on medium for at least two hours.

Hopefully, with the rest of the smells in your kitchen, the sauerkraut won’t be overwhelming. I’m promising you, this is delicious. Keep it in mind for Christmas or Thanksgiving.

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