Best Johnsonville Holiday Brat Stuffing Bratwurst Stuffing Recipes

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



Holiday Stuffing With Mushrooms, Pine Nuts, Sausage, Wild Rice image

This is a recipe that has been passed down from a friend of a family member, and I've fiddled with it and adapted it to my own tastes over the years. These days, I actually make my own skillet corn bread to cube and dry for this recipe, but to fit within food dot com's format rules, I'll just stick with the original recipe's boxed, dried, cornbread stuffing here.

Provided by CarrieOkii

Categories     Pork

Time P1DT3h

Yield 24 serving(s)

Number Of Ingredients 15

1 loaf French bread
1 (12 ounce) box cubed cornbread stuffing mix
2 (12 ounce) packages Jimmy Dean sausage
1/2 lb butter
1 lb fresh white button mushrooms, sliced
2 medium onions, chopped
3 cups celery, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 teaspoons fresh rosemary leaves, chopped (removed from stems)
1/4 cup fresh parsley, chopped
1 cup pine nuts
1 (4 ounce) box cultivated extra-fancy wild rice
4 cups chicken broth, divided
1/2 cup port wine

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.).

Nutrition Facts : Calories 439.2, Fat 23.6, SaturatedFat 9.2, Cholesterol 40.5, Sodium 834.1, Carbohydrate 43, Fiber 4.2, Sugar 3.6, Protein 13.6

JOHNSONVILLE TRADITIONAL ITALIAN SAUSAGE STUFFING



Johnsonville Traditional Italian Sausage Stuffing image

Provided by Food Network

Time 1h5m

Number Of Ingredients 13

1 pkg. Johnsonville® Mild Italian Sausage (Ground or de-cased links)
1/4 cup olive oil, separated
2 loaves focaccia bread (12 oz. each), cut into 1-in. cubes
1 tsp coarse ground pepper
1 cup Parmesan cheese, shredded
1 small green pepper, diced
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup pimiento-stuffed olives, chopped
5 large leaves fresh basil, chopped
2 garlic cloves, minced
2 eggs
1 1/2 cups water or white wine
1/4 cup butter, cubed

Steps:

  • In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink (160 degrees F); set aside. In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly. In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat. Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.
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HOLIDAY SAUSAGE STUFFING RECIPE - (4.2/5)



Holiday Sausage Stuffing Recipe - (4.2/5) image

Provided by á-4664

Number Of Ingredients 10

1 pkg Johnsonville Italian Mild Sausage links, casings removed or 1 pkg Johnsonville italian all natural mild ground sausage
12 slices or 1 1/2 pkg Texas Garlic Toast
1/2 cup butter
2 medium onions, chopped
2 cups celery, chopped
1 cup green pepper, chopped
1 tsp rubbed sage
2 eggs, lightly beaten
2 cups chicken broth
salt and pepper

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.

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