Brussel Sprout, Apple, and Sausage Rice Stuffing

Contributed by: Chef Leigh Ann Chatagnier

Brussel Sprout, Apple, and Sausage Rice Stuffing

Recipe type: Yield: 6-8 Prep time: Cook time: Total time:

This rice stuffing is a great alternative to the classic stuffing, especially if you have gluten-sensitive family members, and each bite tastes just like the holidays!


1 lb    Pork Breakfast Sausage or Sausage of Choice
1/2 C Celery – diced
1/2 C Onion – diced
2        Garlic Clove – finely minced
1/2 C Fennel – diced
1/2 C Apple – diced
1 t      Rosemary – fresh, chopped
1 t      Sage – fresh, chopped
1 t      Thyme – fresh, chopped
1 T      Kosher Salt
1/2 t  Black Pepper 
1 T     Avocado Oil
1 T     Butter
4 C    Wild Rice – cooked
2 C    Brussel Sprout – stems removed and cut in half


  1. 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.
  2. Add oil and butter to the skillet and place Brussel 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.
  3. Add celery, onion, garlic, fennel and apple to the skillet and season with 1/2 Tbsp. of salt and 1/4 Tsp. black pepper and sauté until the veggies become tender, about 2-3 minutes.
  4. Add in fresh herbs and sauté for another 2-3 minutes.
  5. Add sausage back into the skillet and along with the cooked wild rice and cooked brussel sprouts.
  6. Season with the rest of the salt and pepper and stir to combine.
  7. Cook another 2-3 minutes until flavors have combined well and serve immediately.
  8. *Note: You can also stuff the turkey with this stuffing.

Published on by

Print Friendly, PDF & Email