Johnsonville Holiday Brat Stuffing Bratwurst Stuffing Recipes

JOHNSONVILLE HOLIDAY BRAT STUFFING (BRATWURST STUFFING)

Steps:

• 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.
• 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.

HOLIDAY SAUSAGE STUFFING RECIPE - (4.2/5)

Steps:

• Preheat oven to 425. Bake Texas toast for 10 minutes; cool and cut into 1-1/2" pieces. Put in a bowl. Lower oven to 325. In a large skillet, brown and cook crumbled sausage until no longer pink. Drain sauage on paper towel. In the same skillet, melt buttter and saute onion, celery and green pepper until tender. In a large mixing bowl, combine sausage, vegetable mix, toast and sage. Add eggs and broth. Toss gently, salt and pepper to taste. Spoon into a buttered 3-4 qt baking dish. Cover with foil. Bake for 60 minutes. Uncover and bake 10 min longer or until lightly browned. Check internal temp - it should read 165 when done.

HOLIDAY STUFFING WITH MUSHROOMS, PINE NUTS, SAUSAGE, WILD RICE

Steps:

• Slice French bread and cut into 1 inch cubes. Spread onto cookie sheet, cover with a flour-sack dish towel, and allow to dry out for 24 hours.
• Bring 2 cups of chicken broth to a boil in a small saucepan over med-high heat. Add box of wild rice. Cover tightly, reduce heat to medium, and simmer 50-60 minutes. Don't worry if all the broth didn't absorb. Set rice aside. (This step can be done a day ahead and refrigerated until needed.).
• Place pine nuts in a small, non-stick, saute pan over medium heat. Toast until they are fragrant and start to brown. (Watch them carefully, tossing occasionally, as they can burn easily.) Set aside.
• Brown and crumble sausage in a frying pan over med-high heat. Pour onto a platter lined with paper towels to absorb excess grease. Set aside.
• In a large skillet, melt butter over medium heat. Add mushrooms, onions, and celery and saute for 5-7 minutes. Remove from heat and add basil, thyme, rosemary and parsley. Set aside.
• To assemble, in a large slow cooker, toss together French bread cubes, corn bread cubes, browned sausage, sauteed vegetables and herbs, pine nuts, and wild rice. Add port wine. With the remaining 2 cups of chicken broth, add just enough to the stuffing mixture to make it the moistness of your liking. (You shouldn't add it all if you like it drier.) Place lid on slow cooker and cook stuffing on low for 3 hours. If you desire a crunchier consistency, you can spread the stuffing out in a roasting pan and place in a 350 oven for about 20 minutes, right before serving.
• (Note: I really don't know exactly how many servings this makes, as serving sizes vary, but it always feeds about 10-12 at our holiday table, with leftovers, too.).