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:
5 based on 2 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.



Leave a Comment

  • 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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    My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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