Description
What’s the one side dish that everyone fights over at the Thanksgiving table? For many, it’s the crispy edges of the stuffing. These Sausage Stuffing Balls take all the savory, herby goodness of traditional stuffing and roll it into individual, bite-sized portions. Baked to perfection, each ball offers a crispy exterior and a tender, moist interior. It’s a fun, portion-control friendly twist on a holiday classic packed with flavor.
Ingredients
Units
Scale
Bread Base:
- 3 slices White Sandwich Bread (approx. 3.5 oz), torn roughly (or 2 cups panko)
- 2 tablespoons Unsalted Butter
Aromatics & Flavor:
- 1 medium Yellow Onion, finely diced (1 1/2 cups)
- 1 medium Celery Stalk, finely diced (1/2 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)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Freshly ground Black Pepper
Binding & Meat:
- 2 tablespoons Low-Sodium Broth (Chicken or vegetable)
- 1 pound Breakfast Sausage, raw (casings removed)
Instructions
- Prepare the Breadcrumbs: Place torn bread slices into a food processor and pulse for 20 seconds into fine, coarse crumbs. Transfer to a large bowl. (Or use Panko).
- Sauté Aromatics: Melt butter in a medium skillet over medium heat. Add onion, celery, shredded apple, salt, and pepper. Cook for about 5 minutes until vegetables soften and liquid evaporates.
- Add Herbs and Combine: Stir in sage and poultry seasoning; cook for 30 seconds. Pour mixture into the bowl with breadcrumbs. Add the broth and stir well. Let sit at room temperature for 20 minutes to hydrate and cool.
- Mix and Shape: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Once the mixture is cool, add the raw sausage. Mix gently with hands just until combined. Do not overmix.
- Roll and Bake: Scoop 2-tablespoon mounds (approx. 24 balls). Roll into smooth balls with damp hands. Place on the baking sheet. Bake for 25 to 30 minutes, until cooked through and browned.
- Serve: Transfer to a platter and serve warm alongside your holiday meal.
Notes
- The Apple Secret: Shredding the apple allows it to melt into the mixture, adding moisture and a subtle sweetness that perfectly balances the savory sausage without leaving large chunks of fruit.
- Cooling Step: Allowing the breadcrumb/vegetable mixture to cool for 20 minutes before adding the sausage is crucial. It prevents the fat in the sausage from melting too early.
- Texture Tip: Avoid overworking the meat mixture to ensure the balls stay tender rather than dense.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Appetizer, Holiday
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 175 mg
- Fat: 4.5 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 3.5 g
- Fiber: 0.2 g
- Protein: 3.5 g
- Cholesterol: 12 mg
