Posted May 13, 2013
Dressing or stuffing. Stuffing or dressing. Whatever you call it, it’s not Thanksgiving without it. And while I don’t like to mess with tradition when it comes to Thanksgiving dinner, I thought I would do a little twist for this recipe. For this version, rustic bread is mixed with tart granny smith apples, savory sausage and creamy brie. I think it’s just enough to make me a stuffing fan.
To be completely honest, I’ve never been a huge fan of stuffing. It can be mushy. And I don’t know… just not my favorite dish on the Thanksgiving table. That is why I decided to do something a little different with this version. Instead of baking this stuffing covered, like most recipes call for, I bake this one uncovered. With the broth used it’s still moist, but baking it uncovered allows the bread to get a bit crunchy. It’s scrumptious I tell you. Scrump. Tious.
Sausage, Apple and Brie Stuffing Recipe
Savory sausage, tart apples and creamy brie help make this Thanksgiving staple a new favorite.
Serves 4 - 6
- 1 pound ground country pork sausage
- 3 tablespoons unsalted butter
- 1 teaspoon fennel
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 cups chopped granny smith apples (about 2 apples peeled and cored)
- 1 medium yellow onion, diced
- 6 cups cubed rustic day old bread
- 1 - 2 cups chicken broth
- 8 ounces brie cheese rind removed, diced
- Preheat oven to 350 degrees. Butter a 9 x 13 inch baking dish.
- Brown sausage in a large pan over medium heat. Remove. Strain excess grease. Set sausage aside.
- In the same pan that you browned the sausage in, melt the butter. Once melted stir in fennel, nutmeg, salt, apples and onions. Cook until apples and onions have softened. About 5 minutes.
- Stir in bread and sausage. Toss to coat bread completely in the butter. Pour in 1 cup of broth. Mix well. Pour in more broth if a softer stuffing is desired. Stir in diced brie.
- Transfer stuffing into preheated baking dish. Bake in oven for 35 - 40 minutes. Or until bread is browned and cheese is melted. Serve hot.