2 c. kraut
2 1/4 c. coarse fresh bread crumbs
1/2 c. raisins
1 c. diced apples
3 tbsp. finely diced onion
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. poultry seasoning or 1/4 tsp. sage & 1/4 tsp. thyme

Thoroughly drain kraut. Put bread crumbs into a warm oven to dry out and become crisp. Combine all ingredients, mixing well. Yield stuffing for a 5 pound bird or 5 cups.