Johnsonville Holiday Brat Stuffing (Bratwurst Stuffing)

Teri's Note:

From: The Kitchen at Johnsonville Sausage The great flavor of Johnsonville Brats® turns this old time favorite into a tradition.

• Total Time: 1 hrs 40 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 8

• 1 (19 7⁄8; ounce) package johnsonville bratwursts , casings removed
• ½ cup butter
• 2 medium onions , chopped
• 2 cups celery , chopped
• 1 cup green pepper , chopped
• 12 cups cubed bread , stuffing unseasoned
• 1 teaspoon rubbed sage
• 2 tablespoons poultry seasoning
• 2 eggs , lightly beaten
• 6 cups chicken broth
• salt & pepper

Directions:

1. In a large skillet, brown and cook crumbled sausage until no longer pink; Drain. Remove from skillet; set aside. In the same skillet, melt butter ansd sauté onion, celery and green pepper until tender.
2. In an extra large mixing bowl, combine sausage, vegetable mixture, bread stuffing and seasonings. Add eggs and broth; toss gently. Salt and pepper to taste. Spoon into a buttered 3 to 4 quart baking dish. Cover with foil and bake at 325° for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Check internal temperature with a meat thermometer, it should read 165°F when done.

Reviews

[primeline31]

This stuffing drew raves from our grown boys and guests. I stuffed pork with this pork bratwurst stuffing.

How I used this dressing: I made the stuffing according to the recipe, except using one 14 ounce can of ch. broth and no eggs, as 6 cups of broth looked like it might have turned the mix into soup. As it was, it was quite wet when made with cubed soft hamburger/hot dog buns. I had to leave out the sole addition of sage because of an allergic sensitivity by one of our guests to a 'lot' of sage.

I had a 3.75 pound boneless pork loin that I had butterflyed flat (start at one wide side and using the tip of a sharp knife, tease & stroke it with the knife tip until the whole loin is rolled out like a carpet.) I placed the whole of the stuffing upon the carpet of meat and rolled it up like a log.

Placing it fat-cap side up on the pan, no tying was necessary. It was roasted it at 350 until a meat thermometer pronounced it done. After cooling to allow it to set (and standing guard to keep the boys from picking out the stuffing!), it was sliced and served to excellent reviews.

I recommend this recipe!