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Sausage Stuffing Balls
Hello, friends! It is prime holiday gathering time, and I have been testing out new recipes to mix in with some of my old standbys. While I am a huge lover of all the Thanksgiving fixins, my husband is less than thrilled with many of the traditional sides. He is a more meat and potatoes kind of guy and has no time for cranberries. I, on the other hand, am all about all the sides and apps (and cranberries, for that matter). Hence, my cranberry salsa and cranberry apple sauce recipes.
So this year, in addition to bringing my staple freezer corn, I tried to doctor up one of my holiday favs, stuffing, into something he’d love, too. So obviously, the first step was to add meat, hold the cranberries, and then make just a few tweaks while still keeping that great traditional stuffing flavor. And they came out great! They are such a crispy, savory treat.
These sausage stuffing balls make a great side or appetizer for any occasion; not just Thanksgiving. They heat up well, are a crowd pleaser, and were super simple to make. Make them, friends; trust me.
The Prep: Sausage Stuffing Meatballs
First, brown breakfast sausage in a pan. While it’s browning, mince your onion, celery, and mushroom. Once sausage is mostly cooked, add your minced veggies plus garlic and saute through. In a separate bowl, add stuffing mix (if you’re gluten free, use gf stuffing), salt, black pepper, sage, eggs, and chicken broth. After sausage and veggies are fully cooked, add them to the bowl and mix thoroughly. Use a cookie scoop to form even balls. Pack the mixture into the scoop by pressing your palm against the bottom of the scoop. Butter the bottom of your pan, or use parchment paper or silicone baking mats. Scoop balls onto pan, and bake on 400 for 15 minutes. Enjoy!
Utensil You May Like:
Sausage Stuffing Balls
- 1 lb Breakfast Sausage
- 1 Medium Onion
- 3 Stalks Celery
- 4 Oz Mushrooms
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tsp Ground Sage
- 1 Tbs Minced Garlic
- 2 Eggs
- 1 Box Stuffing Mix
- 1 Cup Chicken Broth
- Pre heat oven to 400.
- Brown breakfast sausage in a pan.
- While it's browning, mince your onion, celery, and mushroom.
- Once sausage is mostly cooked, add your minced veggies plus garlic and saute through.
- In a separate bowl, add stuffing mix, salt, black pepper, sage, eggs, and chicken broth.
- After sausage and veggies are fully cooked, add them to the bowl and mix thoroughly.
- Use a cookie scoop to form even balls. Pack the mixture into the scoop by pressing your palm against the bottom of the scoop.
- Butter the bottom of your pan, or use parchment paper or silicone baking mats.
- Scoop balls onto pan.
- Bake on 400 for 15 minutes.
And that’s it! You have yourself an easy side or app for any fall or winter occasion! What is your favorite holiday recipe? Do you like to stick with your traditional go to’s or mix it up?
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