Apple Sausage Stuffing

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.

Spoonful of sausage apple stuffing with brie cheese.

What kind of apples are best for stuffing?

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.

What kind of bread is best for stuffing?

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!

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! 

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.

Do you need to remove the rind from brie cheese?

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.

How do you make apple sausage stuffing?


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.

Sauteed apples and onions in a cast iron skillet.

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.

Adding chicken broth to stuffing.

Transfer the stuffing to a baking dish and bake for 35 – 40 minutes or until bread is browned and cheese is melted.

What do you serve with Sausage Apple Stuffing?

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!

Sausage apple stuffing with brie on a plate.

Planning Thanksgiving dinner? Here are some of my Thanksgiving MUST HAVES:

Gravy Recipe

Homemade Mashed Potatoes 

Southern Style Green Beans

Rosemary Cranberry Spread


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!  #stuffing #thanksgiving #sidedish #christmas

If you’re looking for other easy side dish recipes, check these out!

Roasted Red Potatoes 

Garlic Rice

Stovetop Macaroni and Cheese

Note: This post was originally written in 2012. It was published with new tips, photos and nutrition facts in 2019.

Apple Sausage Stuffing Recipe

Serves 8 Prep Time: Cook Time:
5 based on 3 reviews


  • 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.



Nutrition information

Calories: 519 , Total Fat: 34.8g , Saturated Fat: 13.8g , Cholesterol: 75mg , Sodium: 1088mg , Carbohydrates: 40.1g , Fiber: 3.3g , Sugar: 9.5g , Protein: 20g

Leave a Comment

  • Reply
    November 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!

    • Reply
      November 22, 2019 at 6:03 pm

      That is a great tip Sarah! Thank you! And I’m so happy you enjoy it :)

  • Reply
    October 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

    • Reply
      October 8, 2019 at 8:51 am

      Wow! Such a great compliment! I am so happy you enjoy it so much!

  • Reply
    Sheryl Yevoli
    November 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.

    • Reply
      November 19, 2018 at 9:14 pm

      That is so wonderful to hear Sheryl! Happy Thanksgiving!

  • 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
    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.

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