Go Back
+ servings
Bratwurst Cornbread Dressing
Print Pin
5 from 1 vote

Bratwurst Cornbread Dressing

Brats plus stuffing equals win
Course Main Dish, Side Dish
Cuisine American
Keyword #healthyrecipe
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