Ike Barinholtz’s Pastrami Stuffing
- 5 lbs good pastrami, chopped
- 1 onion, chopped
- 1-2 jars of sauerkraut, strained
- 2 cups mustard
- 1 loaf stale rye bread, cut into cubes
- 6 eggs
- 3 cups chicken stock
- 2 cups Swiss cheese, shredded
Sauté pastrami, onion, sauerkraut and mustard in a skillet or dutch oven for five minutes.
Mix in cubes of bread.
Scramble eggs in a bowl and add to bread mixture with chicken stock.
Bake at 350 degrees, covered for 30 to 40 minutes.
Take out of oven and add shredded swiss cheese on top. Cook uncovered for ten more minutes until cheese is melted.