Ingredients

2    cups (500 mL) well-drained chopped sauerkraut
1    medium onion, chopped
2    medium tart apples, peeled, cored and chopped
1 1/2    tablespoons (22 mL) brown sugar
Pepper to taste
1/4    cup (50 mL)-or less-summer savory

Directions

In a large bowl, combine sauerkraut, onion, apples, brown sugar, pepper, and savory, to taste. Loosely pack into turkey cavity-it shouldn't be more than 3/4 full since the dressing will expand. Fasten with skewers or sew to close cavity.

Place turkey in roasting pan, tuck wings under bird, tie legs together and rub oil over skin. Loosely "tent" with foil, and roast at 325ºF (160ºC) for 31/2 to 33/4 hours. Remove foil and baste frequently during the last hour.

Bird is done when drumstick moves easily in the joint. Let stand, covered, for 15 minutes before carving.

This recipe makes enough to stuff a 10-12 pound (5-6 kg) turkey.