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 StuffingPrint Recipe
- 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.