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Best Easy Sausage and Herb Stuffing Balls Recipe

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These Sausage and Herb Stuffing Balls are crispy on the outside, soft and savory on the inside, and packed with enough flavor to make even the biggest stuffing skeptic a believer. They’re perfect for holiday tables, game-day snacks, or cozy Sunday dinners.

Ingredients

Scale
  • 1 pound (450g) bulk pork sausage (mild or spicy)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 celery stalks, finely chopped (about 1/2 cup)
  • 3 cloves garlic, minced
  • 6 cups (about 280g) stale bread cubes (sourdough or French bread)
  • 1/2 cup (120ml) low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 1/4 cup (60g) unsalted butter, melted
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper or a silicone mat.
  2. Place a large skillet over medium heat. Add the sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Add the chopped onion and celery; cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 more minute. Remove from heat and let cool slightly.
  3. In a large mixing bowl, add the stale bread cubes. Pour the melted butter over the bread and toss gently to coat. Add the parsley, sage, thyme, salt, and pepper; toss again.
  4. Add the cooked sausage and vegetable mixture to the bowl. Pour in the beaten eggs and chicken broth. Using a spatula or your hands, gently fold everything together until well combined. The mixture should be moist but not soggy.
  5. Using a cookie scoop or spoon, portion the mixture into golf ball-sized balls (about 1.5 to 2 tablespoons each). Gently roll them between your palms to shape into rounds. Place on the prepared baking sheet, leaving about an inch of space between each.
  6. Bake for 18-22 minutes, until golden brown and crispy on the outside. Halfway through, gently shake or rotate the baking sheet for even cooking.
  7. Let the stuffing balls rest on the baking sheet for about 5 minutes before serving. Transfer to a platter and garnish with extra fresh parsley if desired.

Notes

For best texture, use stale or lightly toasted bread. Let the mixture rest for 5-10 minutes before shaping to allow the bread to absorb the liquid. Use a light hand when shaping to keep the balls tender. To make ahead, shape the balls and refrigerate for up to 24 hours; bake straight from the fridge, adding 2-3 minutes to the baking time. Freeze baked or unbaked balls for up to 3 months.

Nutrition

Keywords: stuffing balls, sausage stuffing, holiday side dish, Thanksgiving stuffing, bite-sized stuffing, easy stuffing recipe

Find it online: https://dinadinnertable.com/best-easy-sausage-and-herb-stuffing-balls-recipe/