Bacon Bratwurst Cornbread Stuffing
Category
Sausages & Hot Dogs
Servings
8 to 10
Prep Time
20 minutes
Cook Time
1 hour
The Bacon Bratwurst Cornbread Stuffing, by Nathan Michael and Julia Flowers, combines smoky bacon, savory bratwurst, and tender cornbread for a rich, comforting side. It adds warmth and indulgence to your holiday meal, perfectly complementing the Herb & Garlic Crusted Bone-In Rack of Pork for a memorable Thanksgiving feast.
Author:Nathan Michael & Julia Flowers
Ingredients
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6 cups of cornbread cut into 1 inch cubes
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1 lb. or 6 links of SRF bacon bratwurst, casing removed
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¼ cup of butter
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2 cups celery, chopped small
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2 cups of onion, chopped small
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4 cloves of garlic, minced
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⅓ cup of combined sage, thyme, and rosemary, minced
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1 cup of whole milk
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2 cups of chicken stock
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4 large eggs
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1 teaspoon of salt and pepper
Directions
Preheat the oven to 350°F.
On a sheet pan toast the cornbread cubes for 15 to 20 minutes and then set aside to cool.
Butter a 9x13 pan and set aside.
In a large skillet, cook the sausage over medium heat breaking up with a spatula and cook until no longer pink, 7 to 8 minutes.
Transfer the sausage to a large bowl.
In the same skillet add the butter and melt.
Add the celery and onion and cook until the veggies are softened 6 to 8 minutes. Add the garlic and cook for another minute. Turn off the heat and stir in the mixed fresh herbs.
To the large bowl with the sausage add the cubed cornbread and season with salt and pepper. Mix in the veggies and stir well to combine.
In a separate bowl whisk the milk, stock and eggs until smooth. Add the mixture to the cornbread bowl and mix thoroughly. Let sit for 5 minutes to absorb the liquid.
Pour the stuffing into the greased casserole dish and bake for 35 minutes until golden brown on top.