Sausage, Apple and Brie Stuffing

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

Serves 4 - 6 Prep Time: Cook Time:

Ingredients:

  • 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

Instructions

1

Preheat oven to 350 degrees. Butter a 9 x 13 inch baking dish.

2

Brown sausage in a large pan over medium heat. Remove. Strain excess grease. Set sausage aside.

3

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.

4

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.

5

Transfer stuffing into preheated baking dish. Bake in oven for 35 - 40 minutes. Or until bread is browned and cheese is melted. Serve hot.

Notes

Enjoy!

Leave a Comment

  • Reply
    Shut Up & Cook | The Attainable Gourmet
    November 14, 2012 at 8:21 pm

    I adore stuffing and this sounds particuarlly exceptional. Good thing Thanksgiving is right around the corner so I can have a good excuse to try it out!

  • Reply
    StephenC
    November 14, 2012 at 9:12 am

    Let’s put it to rest: stuffing is what goes into a bird; dressing is what is baked in a pan – same ingredients, different techniques. Aside from that, a love dressing, hate gummy stuffing, and yours looks really great.