Brussels Sprout Stuffing

Brussels Sprouts Stuffing

Brussels Sprout Stuffing

Less bread and more veggies is the key to this contemporary twist!
Course Side Dish


  • 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and quartered
  • 1 large yam or sweet potato peeled and cut to ½ inch dice
  • 1 medium apple (Honeycrisp, Pink Lady, Fuji, Braeburn, cut into ½ inch dice
  • 1 small onion diced
  • 2 celery stalks diced
  • 1 tsp fresh rosemary chopped
  • 1 tsp kosher salt
  • ½ tsp fresh-ground pepper
  • 1 tbsp olive oil
  • 8 cups whole wheat bread cubed
  • cup chicken or vegetable stock
  • ½ cup dried cranberries
  • ½ cup pecans chopped and toasted
  • 2 tsp poultry seasoning (or a mixture of dried parsley, sage, rosemary and thyme)


  • Preheat oven to 400 degrees, using convection feature if available.
  • Place sprouts, yam, apple, onion, celery, rosemary, salt and pepper in a large roasting pan. Drizzle with olive oil and toss to coat.
  • Roast mixture until veggies are soft and lightly brown. Remove pan from oven and lower temperature to 350 degrees.
  • Add the remaining ingredients to the pan and stir to distribute. Cover pan with aluminum foil and return to oven for 30 minutes. Remove foil and turn oven setting to broil. Broil until top is golden brown, about five minutes.
Keyword Brussels Sprouts