Name: Classic Sausage Stuffing Balls Recipe (The Perfect Thanksgiving Side!)
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 slices White Sandwich Bread (approx. 3.5 oz), torn roughly (or 2 cups panko); 2 tablespoons Unsalted Butter; 1 medium Yellow Onion, finely diced (1 ½ cups); 1 medium Celery Stalk, finely diced (½ cup); 1 small Sweet-Tart Apple (e.g., Pink Lady), unpeeled, cored, & shredded; 1 tablespoon Fresh Sage Leaves, finely chopped; 1 teaspoon Poultry Seasoning (no-salt recommended); ½ teaspoon Kosher Salt; ¼ teaspoon Freshly ground Black Pepper; 2 tablespoons Low-Sodium Broth (Chicken or vegetable); 1 pound Breakfast Sausage, raw (casings removed)

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What’s the one side dish that everyone fights over at the Thanksgiving table? For many, it’s the stuffing—especially the crispy, golden-brown corners. But what if the entire dish could be made of those coveted crispy edges?

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Prepare the Breadcrumbs
Step 2: Sauté Aromatics and Apple
Step 3: Add Herbs and Combine
Step 4: Mix in Sausage and Shape
Step 5: Roll and Bake
Step 6: Serve

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1: Can I use dried herbs instead of fresh sage?
Q2: Can I make these ahead of time?
Q3: Do I have to peel the apple?
Q4: Is poultry seasoning necessary?

Classic Sausage Stuffing Balls Recipe (The Perfect Thanksgiving Side!)

Description
Ingredients

Bread Base:
Aromatics & Flavor:
Binding & Meat:

Instructions
Notes
Nutrition
Did you make this recipe?

Enter Sausage Stuffing Balls. This brilliant recipe takes all the savory, herby goodness of traditional stuffing and rolls it into individual, bite-sized portions. Baked to perfection, each ball offers a crispy exterior and a tender, moist interior, ensuring everyone gets the “perfect bite.” Whether you call it stuffing or dressing, this fun twist on a holiday classic is easier to serve, portion-control friendly, and absolutely packed with flavor. Get ready to start a new family tradition!

Ingredients

This recipe uses classic stuffing components but formats them for maximum texture and flavor.

Ingredient	Amount/Quantity	Notes
Bread Base:
White Sandwich Bread	3 slices (approx. 3.5 oz)	Torn roughly; or use 2 cups panko breadcrumbs
Unsalted Butter	2 tablespoons
Aromatics & Flavor:
Yellow Onion, finely diced	1 medium (1 ½ cups)
Celery Stalk, finely diced	1 medium (½ cup)
Sweet-Tart Apple	1 small (approx. 1 cup)	Unpeeled, cored, & shredded (e.g., Pink Lady)
Fresh Sage Leaves	1 tablespoon	Finely chopped
Poultry Seasoning	1 teaspoon	No-salt blend recommended
Kosher Salt	½ teaspoon
Black Pepper	¼ teaspoon	Freshly ground
Binding & Meat:
Low-Sodium Broth	2 tablespoons	Chicken or vegetable broth
Breakfast Sausage	1 pound	Raw, casings removed (or bulk sausage)

Timing

These stuffing balls are efficient to make, freeing up valuable oven space and time on the big day.

Preparation Time: 35 minutes (includes resting time)
Cooking Time: 30 minutes
Total Time: Approximately 1 hour 5 minutes

Step-by-Step Instructions

Follow these steps to create savory, crispy stuffing balls that are full of flavor.

Step 1: Prepare the Breadcrumbs

If using sandwich bread, place the torn slices into a food processor. Pulse for about 20 seconds until you have fine, coarse crumbs. Transfer these to a large mixing bowl.

Actionable Tip: If you don’t have a food processor, you can use panko breadcrumbs directly as a simple shortcut, though fresh breadcrumbs offer a slightly softer interior texture.

Step 2: Sauté Aromatics and Apple

Melt the 2 tablespoons of butter in a medium skillet over medium heat. Add the finely diced onion, celery, shredded apple, kosher salt, and black pepper. Cook for about 5 minutes, stirring occasionally. You want the vegetables to soften and release their liquid, and for that liquid to evaporate.

Actionable Tip: Shredding the apple allows it to melt into the mixture, adding moisture and a subtle sweetness that perfectly balances the savory sausage without large chunks of fruit.

Step 3: Add Herbs and Combine

Stir in the chopped fresh sage and poultry seasoning. Cook for another 30 seconds until fragrant. Transfer this entire aromatic mixture into the bowl with the breadcrumbs. Pour in the 2 tablespoons of broth (or water) and stir until well combined.

Actionable Tip: Let this mixture sit at room temperature for about 20 minutes. This crucial step allows the breadcrumbs to hydrate and the mixture to cool down so it doesn’t melt the fat in the sausage too early.

Step 4: Mix in Sausage and Shape

While the mixture cools, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Once cool, add the raw breakfast sausage to the breadcrumb mixture. Mix gently with your hands until just combined.

Actionable Tip: Do not overmix! Overworking the meat will result in tough, dense meatballs. Mix only until the ingredients are evenly distributed.

Step 5: Roll and Bake

Using a tablespoon or a small cookie scoop, portion out the mixture into 2-tablespoon mounds (you should get about 24 balls). With damp hands, roll them into smooth, round balls. Place them on the prepared baking sheet, spacing them evenly apart.

Bake for 25 to 30 minutes, or until the stuffing balls are cooked through and beautifully browned all over.

Step 6: Serve

Transfer the hot Sausage Stuffing Balls to a serving platter. Serve immediately alongside turkey, gravy, and cranberry sauce!

Nutritional Information

Nutritional information is an estimate per stuffing ball (assuming 24 balls).

Calories: Approx. 60-80 kcal
Protein: 3-4 g
Carbohydrates: 3-4 g
Fat: 4-5 g
Saturated Fat: 1.5-2 g
Sodium: 150-200 mg

Healthier Alternatives

While these are a holiday treat, you can make a few adjustments:

Turkey Sausage: Swap the pork breakfast sausage for lean turkey breakfast sausage to reduce fat and calories.
Whole Wheat Bread: Use whole wheat sandwich bread for added fiber.
More Veggies: Increase the amount of celery and onion, or add shredded carrots or finely chopped mushrooms to the sauté step to bulk them up with nutrients.

Serving Suggestions

These versatile stuffing balls are perfect for various occasions!

Thanksgiving Side: The obvious choice! They are easier to serve and portion than a big casserole dish of stuffing.
Appetizer: Serve them on a platter with a side of cranberry mustard or gravy for dipping at a holiday party.
Breakfast: They taste amazing alongside scrambled eggs or in a breakfast sandwich the next morning.
Soup Garnish: Drop a couple into a bowl of butternut squash soup or turkey vegetable soup for a hearty addition.

Common Mistakes to Avoid

For the best texture and flavor, avoid these common pitfalls:

Overmixing: As mentioned, this leads to tough balls. Solution: Mix gently with your hands just until the breadcrumbs are incorporated into the meat.
Skipping the Cool Down: Adding hot vegetables to raw sausage can start cooking the meat unevenly and melt the fat. Solution: Let the breadcrumb mixture cool for the full 20 minutes before adding the meat.
Wet Mixture: If the apple/onion liquid doesn’t evaporate in the pan, the balls might be too wet. Solution: Cook the vegetables until the pan looks dry before adding the herbs.

Storing Tips

These reheat wonderfully, making them a great make-ahead option.

Refrigerate: Store cooled stuffing balls in an airtight container in the refrigerator for up to 4 days.
Reheat: Place them on a baking sheet and warm in a 350°F oven for 10-15 minutes until heated through and crispy again. Microwave reheating will make them soft.
Freeze: You can freeze the baked balls! Let them cool completely, then freeze in a single layer on a baking sheet. Transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Conclusion

Sausage Stuffing Balls are a brilliant twist on a classic that solves the “soggy vs. crispy” debate once and for all. Everyone gets a perfectly golden, savory bite that captures the essence of Thanksgiving in a fun, easy-to-eat package. Whether you’re looking to switch up your holiday menu or need a killer appetizer, these flavorful bites are guaranteed to be a hit.

Ready to try a new holiday favorite? Bake a batch of these stuffing balls and let us know what you think in the comments below! We love hearing your feedback. Don’t forget to rate the recipe and subscribe for more festive and easy recipe ideas!

FAQs

Q1: Can I use dried herbs instead of fresh sage?

Yes, you can. Use about 1 teaspoon of dried rubbed sage in place of the fresh leaves. Add it along with the poultry seasoning.

Q2: Can I make these ahead of time?

Absolutely! You can shape the balls and refrigerate them (covered) on the baking sheet for up to a day before baking. You may need to add a couple of minutes to the baking time if they are cold from the fridge.

Q3: Do I have to peel the apple?

No, the recipe calls for unpeeled apple. The skin adds color, texture, and nutrients, and it softens enough during cooking that you won’t notice it. Just be sure to wash it well.

Q4: Is poultry seasoning necessary?

Poultry seasoning gives that classic “stuffing” flavor profile. If you don’t have it, you can use a mixture of dried thyme, rosemary, and marjoram, or just increase the amount of sage slightly.