Rinse sauerkraut in colander and drain moisture, and then put in a pot. Pour chicken broth over the sauerkraut until just covered. Add onion, caraway seeds, dill weed, pepper. Stir together, place on stove at medium temp and cover pot.

Cook and stir occasionally for several hours for the best result of blended flavors.

(It really only needs an hour probably, but we love the smell along with the turkey cooking.)

When ready to serve, drain the juice from sauerkraut.

You can add little pieces of dark or light turkey, and also pour on gravy to make it creamy.

(If you're lucky, you'll have enough left over so you can enjoy a turkey sauerkraut cranberry sandwich the next day!)