Sausage, Apple, and Brie Stuffing (Foodie Friday #14) Thanksgiving Edition

I hope you all had a wonderful Thanksgiving…or normal day at the office depending on where you live.  I ate like a Queen and am doing some Black Friday shopping today.

In the spirit of the holiday Im sharing my stuffing recipe.  I used to use Stovetop which, lets be honest, for a boxed stuffing is pretty good.  I decided to switch to homemade stuffing and havent looked back since.  This recipe is always a hit and tastes excellent leftover (which, come on, there are always leftovers).  I usually have 8-10 people over and this is plenty for all of us.

Sausage Apple Brie Stuffing

Sausage, Apple, and Brie Stuffing

Servings: ~12     Prep Time: 15min      Cook Time: 50min       Difficulty: Easy


  • 1 pound ground country pork sausage (in the breakfast section)
  • 3 tablespoons unsalted butter
  • 1 teaspoon fennel
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 peeled, cored and chopped granny smith apples
  • 1 medium yellow onion, diced
  • 6 cups cubed old bread ciabatta bread (go to the day old section at the grocery store, you save money and it still taste great)
  • 1-2 cups chicken broth
  • 8 ounces brie cheese rind removed, diced


  1. Preheat oven to 350 degrees. Coat a 9 x 13 inch baking dish with cooking spray.
  2. Brown sausage in a large pan over medium heat. Once sausage has cooked through drain excess grease and set 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.  If making the day before stop here.  Cover and refrigerate until ready to bake.
  6. Bake in oven for 35 – 40 minutes. Or until bread is browned and cheese is melted. Serve hot.  If you refrigerated this you may need to cook longer or let it come to room temp before cooking.  I set my stuffing out about an hour before I need to cook it and that works fine for me.

CHIME IN!!!  Do you like stuffing?  What was your favorite thing to eat yesterday?  Are you black friday shopping?

5 thoughts on “Sausage, Apple, and Brie Stuffing (Foodie Friday #14) Thanksgiving Edition

  1. This sounds amazing! Thanks for sharing the recipe 🙂 I’ve never made stuffing before because my grandmother always makes it every year (it’s the best), but I’ve been wanting to try just for fun!


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