And the cranberry dipping sauce is absolutely to die for. Something about that sweet and delicious tartness that really goes well with these yummy, sage-filled sausage and stuffing balls. Sometimes, I really wish double dipping were socially acceptable.
Sausage and Stuffing Balls Recipe
Ingredients:
- 1 pound ground breakfast sausage
- 1/2 teaspoon ground sage
- 1/2 teaspoon Kosher salt
- fresh ground black pepper
- 1/2 cup finely minced onions
- 1 stalk celery, finely minced
- 1/2 cup shredded cheddar cheese
- 1/3 cup dried cranberries, minced
- 1 box stuffing mix (unprepared) (can substitute 2 1/2-3 cups leftover prepared stuffing)
- 2 eggs, beaten
- 1 cup chicken broth (if using leftover stuffing, reduce amount to 1/4-1/2 cup, adding more, as needed)
- Feel free to substitute with turkey broth. We save the carcass from our turkey every year and make a nice bone broth from it. This would be the perfect place to use it.
- Brown sausage in large skillet over medium heat. Add seasonings and cook until pink is gone. Add onions and celery to skillet and continue to cook until vegetables are soft and onions are clear. Allow to cool for 10-15 minutes.
- Add cheese, cranberries, and stuffing to sausage and stir. Stir in eggs and chicken broth and make sure entire mixture is completely combined.
- Using a cookie scooper, scoop out heaping balls of mixture (and slightly use palm to press mixture into scoop to make sure it sticks together well). Place balls onto a cookie sheet lined with parchment paper. If any of the mixture falls off of one, just press it back into place. Continue with entire batch of mixture (I place about 24 sausage and stuffing balls onto one standard cookie sheet).
- Bake in a preheated 375ยบ oven for 15-18 minutes, until tops begin to brown. Makes 36-48 Sausage and Stuffing Balls, depending on the sizes you create.
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