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    You are in: Home / Recipes / Johnsonville Holiday Brat Stuffing (Bratwurst Stuffing) Recipe
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    Johnsonville Holiday Brat Stuffing (Bratwurst Stuffing)

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    • on December 27, 2011

      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!

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    Nutritional Facts for Johnsonville Holiday Brat Stuffing (Bratwurst Stuffing)

    Serving Size: 1 (419 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 584.0
     
    Calories from Fat 329
    56%
    Total Fat 36.5 g
    56%
    Saturated Fat 15.5 g
    77%
    Cholesterol 128.8 mg
    42%
    Sodium 1638.5 mg
    68%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.6 g
    22%
    Protein 20.9 g
    41%
    Detailed Nutrition Values About Nutrition Info
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