With the leaves falling outside, my husband and I hosted our first brunch married! If you are new to the blog, we do a brunch with my husband’s family where we rotate who hosts monthly. It’s been a tradition since June of 2019 with no end in sight. This was our first November brunch hosting so of course we took inspiration from Thanksgiving dinner! The tastes, smells, feelings of Thanksgiving were in our minds as we started to brainstorm ideas. I truly believe this was the best brunch we have put on yet! The food was delicious, I mean is there anything better than Pecan Pie French Toast??
Below is our menu (complete with our actual stuffing recipe from Thanksgiving made into stuffins), and how we arranged our table.
The place cards are compliments of Cricut! Super easy and fun to make. Search “Thanksgiving” on Cricut design space and you will find it.
- Pecan Pie French Toast – Baker By Nature
- Air Fryer Apple Fritters – Taste of Home
- Cream Cheese Stuffed Pumpkin Rolls – Tastemade
- Breakfast Pizza
- Apple Sausage Stuffins – See Below
Apple Sausage Stuffins Recipe
- 1 lb Sweet Italian Sausage
- 2 Tbsp. Butter
- ½ Onion, chopped
- 6 Celery Stalks, diced
- 4 Granny Smith Apples, chopped
- 2 Garlic Cloves
- 2-3 tsp. Poultry Seasoning
- 12 cups Bread Crumbs, cubed
- 2 cups + Low Sodium Turkey Broth
- Salt and Pepper to Taste
Coat a large skillet with olive oil
Brown the sausage until cooked through. Remove from heat and transfer to a large mixing bowl. Crumble sausage.
Melt the butter in skillet and simmer the onion for 2-3 minutes, or until translucent.
Add the celery, apples, garlic, and poultry seasoning, and cook for 3-5 minutes, stirring often.
Add the apple-vegetable mixture to the bowl of sausage, along with the stuffing mix or bread; mix well.
Moisten with more chicken broth. Season with salt and pepper.
Spray muffin tins with cooking spray and press mixture into muffin cups.
Cook stuffing at 350 degrees Fahrenheit for 18-20 minutes.
*If you are making this into a casserole, place into a large 9×13 dish. Cover with tin foil and bake for 30 minutes.