3/4 c. chopped onion
1/2 stick (1/4 c.) butter
4 c. sauerkraut, drained
2 tart apples, peeled and chopped
1/2 c. chopped celery
1 tbsp. caraway seed
Salt and pepper to taste
1 (3 lb.) hen
1 tbsp. butter

In a large skillet, saute onion in butter until slightly browned. Add sauerkraut, apples, celery and caraway seed, salt and pepper. Cook the mixture over moderately high heat, tossing it, for 5 minutes. Let cool to room temperature.

Sprinkle hen inside and out with salt and pepper. Pack cavity with sauerkraut stuffing. Truss the hen and rub with softened butter.

Put hen, bread side up, in a buttered casserole and surround it with the remaining stuffing. Braise the hen, covered, in a 350 degree oven for 2 hours. Remove the lid and roast the hen, basting it occasionally in the pan juices for another 45 minutes or until hen is tender and slightly browned. Serve with mashed potatoes.