Bratwurst Cornbread Dressing
Brats plus stuffing equals win
Servings 12 Servings
Ingredients
- 13x9 Pan of cornbread (About 12 cups)
- 1 Pound Johnsville Brats (Italian Sausage great too)
- 1 Onion
- 3 Ribs Celery
- 1 Cup Shelled, unsalted pistachios
- 2 Eggs
- 2 Tablespoons Fresh sage
- 1 Cup Chicken stock
- 1-2 Cups Half and half
Instructions
- Obtain one batch of World Famous Cornbread (or about a 13×9 pan yield). Ensure it is cooled completely. Making a day ahead is encouraged.
- Preheat oven to 375 degrees.
- Sauté de-cased brats until browned; remove from pan. Dice onion and celery, sweat in sausage pan with a pinch of salt and pepper.
- Crumble cornbread and, in a very large mixing bowl, combine with the sausage, onion, celery, pistachios, eggs, and sage.
- Stir in 1 cup each of half and half and chicken stock. Check consistency of the stuffing mix: grab a small amount and make a ball; if you can make a ball without it crumbling, you’re all set.* If not, add in ¼ cup increments of half and half until you’re there.
- Pour batter into greased 13×9 pan. Bake for 25-30 minutes, or until a toothpick comes out dry and the edges are browned.
Notes
*Because the dryness of the cornbread can vary, I hesitate to give an exact amount of liquid. A ball of the batter should be like the perfect snowball: a little wet, a little dense, but holds its shape when thrown at your siblings.
Nutrition
Serving: 12People | Calories: 210kcal