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Josef & Elizabeth Brunner's Apricot-Cranberry Bratwurst Stuffing
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Here’s a recipe from master sausage maker Josef Brunner and his wife Elizabeth using their unique pork, apricot, and cranberry bratwurst for stuffing a holiday turkey. As you’ll see, they use their senses of sight, touch, and taste more often than precise measurements, making this a free-form recipe that can be adjusted to suit your particular taste.
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INGREDIENTS
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Turkey by Weight
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Ingredients |
10-12 lb. |
14-16 lb. |
18-20 lb. |
22-24 lb. |
| Apricot-Cranberry Bratwurst * |
1/2 - 3/4 lb. |
3/4 - 1 lb. |
1 1/2 - 1 3/4 lb. |
1 3/4 - 2 lbs. |
Herbed bread cubes or packaged stuffing mix
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3 cups |
4 cups |
5 cups |
6 cups |
| Butter or margarine |
3 Tbsp. |
4 Tbsp. |
5 Tbsp. |
6 Tbsp. |
| Onion, diced small |
1/3 - 1/2 cup |
1/2 - 2/3 cup |
2/3 - 1 cup |
1 - 1 1/3 cup |
| Celery, diced small |
1/3 - 1/2 cup |
1/2 - 2/3 cup |
2/3 - 1 cup |
1 - 1 1/3 cup |
| Pecans, coarsely chopped |
1/3 - 1/2 cup |
1/2 - 2/3 cup |
2/3 - 1 cup |
1 - 1 1/3 cup |
| Turkey or Chicken Stock |
1/3+ cup, as needed |
1/2+ cup, as needed |
2/3+ cup, as needed |
3/4+ cup, as needed |
Stuffing Yield |
6 cups |
8 cups |
10 cups |
12 cups |
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DIRECTIONS
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1. Sauté the onion and celery in plenty of butter or margarine until the onions are just soft.
2. In a large bowl, mix all of the dry ingredients together, adding enough stock to achieve the desired moistness.
3. Fill turkey cavity with stuffing and roast turkey as desired.
4. After roasting, remove stuffing from bird to serve and promptly refrigerate any leftovers. |
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RECIPE TIPS |
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If using BULK BRATWURST, break up the sausage into small pieces, brown it in a small amount of butter or margarine. Remove from the pan before sautéing the onion and celery in the same pan.
If using BRATWURST LINKS, estimate 1/4 lb. per link. Cut each bratwurst link into 1/2-inch pieces or smaller. Bratwurst links are already fully cooked so they can be mixed directly into the other ingredients without further preparation.
If the stuffing will be cooked inside the turkey mix it a little drier, as the juices from the bird will soak in and increase the moisture. Be sure to check stuffing temperature as well meat temperature to determine doneness.
If the stuffing will be cooked separately, bake at 325°F to an internal temperature of 160°F.
For more help roasting your turkey, including recipes, view our Turkey FAQ. |
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of New York, 1096 Madison Avenue, New York, NY 10028
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