Johnsonville Holiday Brat Stuffing Bratwurst Stuffing
Elevate your holiday table with Johnsonville Holiday Brat Stuffing, the ultimate bratwurst stuffing recipe that blends savory sausage with classic herb-infused flavors. This crowd-pleasing dish features mouthwatering Johnsonville Bratwurst crumbled and cooked to perfection, paired with sautéed onions, celery, and garlic for a rich, flavorful base. Tossed with day-old French bread, aromatic rosemary, sage, and thyme, and moistened with chicken or turkey stock for a perfectly soft yet slightly crisp texture, this stuffing is baked to golden-brown perfection. Ideal for Thanksgiving, Christmas, or any festive gathering, this easy-to-make sausage stuffing is a deliciously hearty side that complements any roasted or grilled main dish. Garnished with fresh parsley, it’s a holiday staple guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Johnsonville Bratwurst (original or flavored)
- 4 tablespoons Unsalted butter
- 1 large Yellow onion (finely chopped)
- 3 stalks Celery (chopped)
- 2 cloves Garlic (minced)
- 8 cups Day-old French bread (cubed, about 1-inch pieces)
- 1 teaspoon Fresh rosemary (chopped)
- 1 teaspoon Fresh sage (chopped)
- 1 teaspoon Fresh thyme (chopped)
- 2 cups Chicken or turkey stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs (lightly beaten)
- 2 tablespoons Chopped Italian parsley (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Remove the casings from the Johnsonville bratwurst and crumble the sausage into bite-sized pieces.
In a large skillet over medium heat, cook the bratwurst until browned and cooked through, about 7-8 minutes. Remove the sausage with a slotted spoon and set aside.
In the same skillet, melt the butter. Add the chopped onion and celery, cooking until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
In a large mixing bowl, combine the cooked sausage, onion-celery mixture, bread cubes, chopped rosemary, sage, and thyme. Stir to evenly distribute ingredients.
Pour the chicken or turkey stock over the stuffing mixture, tossing gently to moisten all the bread cubes. Season with salt and black pepper to taste.
Add the beaten eggs to the mixture and toss until well-coated.
Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and crisp.
Remove from the oven, sprinkle with chopped Italian parsley, and let cool slightly before serving.
Nutrition Facts
Calories |
7180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.9 g | 309% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 17564 mg | 764% | |
| Total Carbohydrate | 994.8 g | 362% | |
| Dietary Fiber | 69.3 g | 248% | |
| Total Sugars | 80.0 g | ||
| Protein | 258.6 g | 517% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1521 mg | 117% | |
| Iron | 57.3 mg | 318% | |
| Potassium | 3650 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
