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Brussels Sprout, Apple, and Sausage Rice Stuffing


Courtesy of Leigh Ann Chatagnier

1 pound pork breakfast sausage or sausage of choice

1/2 cup celery, diced

1/2 cup onion, diced

2 garlic cloves, minced

1/2 cup fennel, diced

1/2 cup apple, diced

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh sage, chopped

1 teaspoon fresh thyme, chopped

1 tablespoon Kosher salt, plus one teaspoon 

1/2 teaspoon black pepper, plus 1/2 teaspoon 

1 tablespoon avocado oil 

1 tablespoon butter

4 cups cooked wild rice

2 cups Brussels sprouts, stems removed and cut in half


Add sausage to a large skillet and cook until browned.  Remove from the skillet and drain any excess grease on a paper towel lined plate.

Add oil and butter to the skillet and place Brussels sprouts cut side down and let sear for 2 minutes without touching. Season with 1 tsp. salt and 1/2 tsp. pepper. Once the cut side is browned, sauté for another 2 minutes until Brussels are bright green but still have some bite.  Remove them from the skillet.

Add celery, onion, garlic, fennel, and apple to the skillet and season with 1/2 tablespoon of salt and 1/4 teaspoon black pepper and sauté until the veggies become tender, about 2-3 minutes.


Add in fresh herbs and sauté for another 2-3 minutes.

Add sausage back into the skillet and along with the cooked wild rice and cooked Brussels sprouts.

Season with the rest of the salt and pepper and stir to combine.

Cook another 2-3 minutes until flavors have combined well and serve immediately.


*Note: You can also stuff the turkey with this stuffing.

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