Flavor-packed sausage stuffing balls are easy to make and are the perfect appetizer or side dish for any holiday meal.
Stuffing balls are bite-size morsels of homemade stuffing, rolled into a ball and baked until warm and tender on the inside, with a golden-brown crust. My stuffing ball recipe with sausage takes these to the next level by mixing the bold flavor of country pork sausage into each bite.
Ingredients & Substitutions
- Country pork sausage - It is also called breakfast sausage, such as Jimmy Deans or Tennessee Pride brands. However, you can substitute sweet Italian sausage.
- Butter - Olive oil can be substituted but butter is best.
- Yellow onion - A sweet onion is equally good.
- Celery
- Dried bread cubes - Purchase unseasoned stuffing mix, or make your own with stale bread slices.
- Fresh parsley
- Large eggs
- Poultry seasoning - Substitute 2 tablespoons of fresh herbs. Any combination of fresh sage leaves, thyme, or rosemary is great.
- Black pepper
- Salt
- Chicken broth - Vegetable broth or water can be substituted, but chicken broth adds the most flavor.
How to make it
To make this sausage stuffing balls recipe, begin by adding the breakfast sausage to a large skillet or saute pan set over medium-high heat. Break the sausage apart as it cooks, and continue cooking until well browned.
Remove the sausage meat from the skillet, leaving the fat behind. Then add the butter to the rendered fat, along with the chopped onions and celery. Saute the vegetables until tender and the onions begin to turn golden brown.
Place the dried bread cubes in a large mixing bowl and combine with the cooked sausage, parsley, beaten egg, poultry seasoning, black pepper, salt, and the butter mixture. Then add the chicken broth and combine further.
Firmly pack two tablespoons of the stuffing mixture into a ball. Repeat with the remaining stuffing, placing each ball on a prepared baking sheet lined with parchment paper or aluminum foil.
Bake the stuffing balls in a preheated oven set to 350 degrees for 25-30 minutes. The stuffing balls can be enjoyed on their own, or dunked in homemade gravy.
Storing and Reheating Leftovers
Leftover stuffing balls should be stored in an airtight container for up to five days in the refrigerator. They can be reheated in the microwave, but I find the leftovers dry out easily.
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Sausage Balls with Stuffing
Equipment
- Baking sheet
- Parchment paper
Ingredients
- 1 pound country pork sausage
- 4 tablespoons butter
- ½ medium yellow onion (finely chopped)
- 2 ribs celery (finely chopped)
- 12 ounces dried bread cubes
- ¼ cup fresh parsley (chopped)
- 2 large eggs (beaten)
- 1 tablespoon poultry seasoning
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1 cup chicken broth
Instructions
- Preheat oven to 350 degrees.
- Set a saute pan over medium high heat on the stovetop and add the pork sausage. Cook until well browned, breaking into crumbles as it cooks.
- Remove the sausage with a slotted spoon, reserving any rendered fat in the skillet. Melt butter into the fat and add the chopped celery and onions. Saute until tender and beginning to brown.
- Pour the dried bread cubes into a large bowl along with the crumbled sausage, parsley, beaten eggs, poultry seasoning, salt, and black pepper. Add the butter and onion mixture then gently mix to combine.
- Pour in the chicken broth and gently combine further to ensure all of the bread cubes are evenly coated.
- Scoop out two tablespoons of the stuffing mixture, firmly pack it into a ball, and place the stuffing balls on a large baking sheet lined with parchment paper. Repeat with all of the remaining sausage stuffing.
- Place the sausage stuffing balls in the oven for 25 minutes, then remove and serve immediately.
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