Apple Sausage Stuffing is the perfect twist on the comfort food staple. Loaded with tart apples, country sausage and creamy brie, it’s sure to be a hit with everyone!
Growing up, stuffing in our house always meant bread, celery, onions, sage and loads of butter. And honestly, I loved that version and still make it to this day. That being said, I also like to mix things up a bit and bring a little twist to classic dishes.
This Apple Sausage Stuffing is just that. There is still bread. Rustic, crunchy bread to be exact. There is still butter. Because…butter. But there is also sweet, tart apples, savory country sausage and creamy brie cheese.
One bite and this apple sausage stuffing will be your new family favorite and a must for your Thanksgiving table.
For this recipe, and pretty much any recipe that involves baking, I prefer to use granny smith apples. They are sweet but not too sweet. Tart but not too tart and, most important of all, they hold up very well to cooking. They won’t get mushy.
While all the mix-ins in stuffing are fabulous, let’s not beat around the bush, the bread is also a pretty big deal. That is why for this stuffing you’ll need to pick a hearty, rustic bread. A bread like a como or a crusty sourdough. Something with a tough outer crust. Day old bread is even better!
Crusty bread will hold up better to the cooking process. It won’t get soggy like a traditional white bread might. Instead, it’ll be crunchy on the top and moist in the middle.
Typically, when I eat brie cheese, I do not remove the rind. However, with this recipe, I like to remove it. I think it makes for a better texture. That being said, if you don’t mind it or find it too difficult to remove, you can leave it. Like rind on any soft ripened cheese, it is edible.
First, you will want to cook the sausage in a large skillet. Once it’s browned, drain any excess grease and set it aside. Next, melt butter and add in fennel, nutmeg, salt, onions and apples and cook until softened.
After apples have softened, return sausage to the pan, add in bread and toss to coat completely in the butter.
Next, pour in broth and mix well. If you want it a bit softer, add a little more broth. Once it’s the desired consistency, stir in diced brie.
Transfer the stuffing to a baking dish and bake for 35 – 40 minutes or until bread is browned and cheese is melted.
Of course, this stuffing is the perfect addition to any Thanksgiving or Christmas table as it’s the perfect side to Roasted Turkey. But don’t just save it for holidays! This stuffing is also perfect when served along side Brined Fried Chicken and sauteed broccoli too!
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If you’re looking for other easy side dish recipes, check these out!
Note: This post was originally written in 2012. It was published with new tips, photos and nutrition facts in 2019.
JordanNovember 26, 2020 at 7:54 am
I’ve been making this stuffing for 7 or 8 years now. Definitely my favorite Thanksgiving dish!
DesereeNovember 26, 2020 at 7:22 pm
I am so happy to hear that Jordan! Thank you for sharing! Happy Thanksgiving!!
SarahNovember 22, 2019 at 5:30 pm
I’ve been making this dish for over 5 years now and it’s a family favorite! My coworker made this a tradition as well after I brought some to work! Thanks for this! One thing that works for me is popping the Brie in the freezer before cutting off rind and cubing. Just for a few minutes but it helps so much!
DesereeNovember 22, 2019 at 6:03 pm
That is a great tip Sarah! Thank you! And I’m so happy you enjoy it :)
GraceOctober 7, 2019 at 5:32 pm
Best stuffing ever! I make it every year!! My daughter requested for this Thanksgiving, I just skip the turkey and double the stuffing. Lol
DesereeOctober 8, 2019 at 8:51 am
Wow! Such a great compliment! I am so happy you enjoy it so much!
Sheryl YevoliNovember 19, 2018 at 5:27 pm
I have been making this the last 2 years at Thanksgiving.It is a delicious stuffing/dressing or whatever you call it ;) if you havent make it DO IT, you wont be disappointed.
DesereeNovember 19, 2018 at 9:14 pm
That is so wonderful to hear Sheryl! Happy Thanksgiving!
Shut Up & Cook | The Attainable GourmetNovember 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!
StephenCNovember 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.