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Bratwurst Cornbread Dressing
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5 from 1 vote

Bratwurst Cornbread Dressing

Brats plus stuffing equals win
Course Main Dish, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Servings
Author Jim


  • 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


  • 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.


*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.


Serving: 12People | Calories: 210kcal