Name: Savory Sausage Stuffing Balls - Easy Appetizer Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 18-24 balls
Ingredients: 1 pound ground beef breakfast sausage; 8 slices beef bacon, cooked and diced; 6 ounces boxed stuffing mix (or 3 cups homemade stuffing); 3 cups cheddar cheese, shredded; 1 cup chicken broth, low sodium; 1/2 cup butter, unsalted; 1 medium yellow onion, finely chopped; 2 stalks celery, finely chopped; 1 teaspoon dried sage; 1/2 teaspoon dried thyme; Salt and freshly ground black pepper, to taste

Stuffing Balls with Sausage are the undisputed cbeef hampions of any holiday table, and frankly, any gathering where comfort and deliciousness are the main agenda! There’s something undeniably magical about biting into a perfectly golden-brown orb, bursting with savory goodness. We love them because they take all the beloved flavors of classic stuffing – the aromatic herbs, the tender bread, the satisfying texture – and transform them into individual, irresistible bites. What truly sets these particular stuffing balls with sausage apart is the inclusion of hearty, flavorful sausage, which adds a delightful depth and a satisfying richness that elevates them from a mere side dish to a star attraction. Forget the fuss of a traditional stuffing pan; these portable powerhouses are incredibly easy to serve and even easier to devour, making them a guaranteed crowd-pleaser that will have everyone asking for the recipe.

Ingredients:

1 pound ground breakfast sausage
8 slices beef beef bacon, cooked and diced
6 ounces boxed stuffing mix (or 3 cups homemade stuffing)
3 cups cheddar cheese, shredded
1 cup chicken broth, low sodium
1/2 cup butter, unsalted
1 medium yellow onion, finely chopped
2 stalks celery, finely chopped
1 teaspoon dried sage
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste

Preparing the Base

Sautéing Aromatics and Sausage

The first step in creating these irresistible Stuffing Balls with Sausage is to build a flavorful foundation. I like to start by rendering the ground breakfast sausage in a large skillet over medium heat. Break it up with a spoon as it cooks, aiming for nicely browned, crum extractbly pieces. Once the sausage is cooked through and no pink remains, I use a slotted spoon to transfer it to a large bowl, leaving behind some of the rendered fat in the skillet. This fat will be used to sauté our vegetables.

Next, I add the unsalted butter to the same skillet. Once the butter has melted and is shimmering, I add the finely chopped yellow onion and celery. We want to cook these vegetables until they are softened and translucent, which usually takes about 5-7 minutes. This process gently sweetens the onions and softens the celery, preventing any harsh, raw textures in the final stuffing balls. Stir them occasionally to ensure even cooking. Once the vegetables are tender, I add them to the bowl with the cooked sausage.

Building the Stuffing Mixture

Now it’s time to bring all the delicious components together. To the bowl containing the sausage and sautéed vegetables, I add the prepared stuffing mix. If you’re using boxed stuffing, make sure to follow the package directions for preparing the stuffing itself. Generally, this involves crushing the bread cubes if they’re whole, or simply adding them as is. For homemade stuffing, ensure it’s dried out and cubed. I also stir in the cooked and diced beef baconbacon. The smoky, salty notes frombeef baconbeef bacon are a fantastic addition that really elevates these stuffing balls.

Next, I add the dried sage and dried thyme. These herbs are classic companions to sausage and stuffing, providing that comforting, savory aroma and taste. I give everything a good stir to distribute the herbs evenly. Then, I gradually pour in the low-sodium chicken broth. You want to add just enough broth to moisten the stuffing mixture without making it soggy. The goal is a texture that can be formed into balls without falling apart. I find that starting with about 3/4 of the broth and adding more as needed is a good approach. It’s important to let the stuffing mixture sit for about 5-10 minutes after adding the broth to allow it to absorb the liquid properly. This prevents the stuffing balls from becoming dry during baking.

Forming and Baking the Stuffing Balls

Incorporating the Cheese and Shaping

This is where the magic happens and our stuffing mixture transforms into delightful little bites. Once the stuffing mixture has had a chance to absorb the broth, I add the shredded cheddar cheese. I like to reserve about 1/2 cup of the cheese to sprinkle on top of the stuffing balls before baking for an extra cheesy crust. I gently fold in the remaining cheese until it’s evenly distributed throughout the mixture. The melted cheese will act as a binder, helping the stuffing balls hold their shape, and of course, adding that irresistible gooeyness.

Now, for the fun part: shaping the stuffing balls. I find that lightly greasing my hands or using a small cookie scoop helps prevent sticking and ensures uniform size. Take about 2 tablespoons of the mixture at a time and gently roll it between your palms to form a compact ball, about 1.5 to 2 inches in diameter. Don’t pack them too tightly, as this can make them dense. You should get approximately 18-24 stuffing balls, depending on your size preference. I arrange them on a baking sheet lined with parchment paper. This step is crucial for easy cleanup and to prevent sticking to the baking sheet.

Baking to Golden Perfection

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). This temperature is ideal for achieving a crispy exterior and a tender, flavorful interior for our Stuffing Balls with Sausage. If you reserved some cheese, sprinkle a little bit over the top of each stuffing ball now. This will melt and create a beautiful, golden-brown cheesy crust.

Place the baking sheet with the shaped stuffing balls into the preheated oven. Bake for 20-25 minutes, or until the stuffing balls are golden brown and heated through. You want to see a nice crust forming on the outside, and the cheese should be melted and bubbly. It’s a good idea to rotate the baking sheet halfway through the baking time to ensure even browning on all sides. The aroma that will fill your kitchen at this stage is truly non-intoxicating – a promise of the deliciousness to come.

Resting and Serving

Once the stuffing balls have achieved that perfect golden hue and are fully heated, carefully remove the baking sheet from the oven. It’s tempting to dive right in, but I highly recommend letting the stuffing balls rest on the baking sheet for at least 5 minutes. This allows them to set up slightly, making them easier to handle and ensuring they hold their shape when served.

Serve these delicious Stuffing Balls with Sausage warm. They are fantastic as an appetizer for any gathering, a delightful side dish to a holiday meal, or even a hearty snack. They pair wonderfully with a side of cranberry sauce or a simple dipping gravy. The combination of savory sbeef bacone, crispy bacon, tender stuffing, and melted cheddar cheese is simply irresistible. Enjoy!

Conclusion:

I hope you’ve enjoyed this delightful journey into creating the perfect Stuffing Balls with Sausage! This recipe, while simple, packs a flavorful punch and is sure to become a holiday favorite or a welcome addition to any festive meal. We’ve covered the essential steps to achieve that perfect golden-brown exterior and a tender, savory interior infused with the deliciousness of sausage. Remember, the beauty of these Stuffing Balls with Sausage lies in their versatility. Serve them as a hearty side dish alongside your roasted turkey or beef ham, or as a delightful appetizer for your guests to enjoy before the main event. Don’t be afraid to experiment with different herbs like fresh rosemary or thyme, or even add a sprinkle of chopped nuts like pecans for an extra textural element. I encourage you to try this recipe and make it your own. Happy cooking!

Frequently Asked Questions:

Can I make the stuffing balls ahead of time?

Yes, you absolutely can! You can prepare the stuffing mixture and form the balls up to a day in advance. Store them covered in the refrigerator. When you’re ready to bake, you might need to add a few extra minutes to the cooking time to ensure they are heated through.

What kind of sausage works best for Stuffing Balls with Sausage?

A good quality breakfast sausage or Italian sausage works wonderfully for these Stuffing Balls with Sausage. You can choose mild or spicy depending on your preference. If you prefer to avoid beef, turkey or chicken sausage are also excellent alternatives.

My stuffing balls are a bit dry. What went wrong?

This can sometimes happen if the stuffing mixture was too dry to begin extract with. Ensure you’re using enough broth or liquid to bind the ingredients properly. If the mixture seems a little dry when you’re forming the balls, add another tablespoon or two of broth until it holds its shape when squeezed.