Stuffing Balls Recipe
These insanely delicious stuffing balls are the perfect appetizer for any fall or holiday event. Everyone who tries them will be asking you for the recipe!
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Ingredients:
-1 teaspoon salt
-1 teaspoon pepper
-1 teaspoon ground sage
-2 eggs, beaten
-2 stalks of celery finely chopped
-1/3 cup Ocean Spray Craisins minced
-1/2 cup up to 1 cup of chicken stock
-3/4 cup finely chopped onions
-1 cup shredded cheddar cheese
-2 packs of Johnsonville original breakfast sausage rounds
-3 Boxes of unprepared Turkey Stove Top Stuffing
Directions:
Preheat oven to 375c
Break up and brown sausage rounds in large skillet over medium heat and cook until pink is gone. Remove sausage from heat and place in a bowl to cool. In the same pan add onions, celery, sage, salt and pepper to skillet and to cook until vegetables are soft and onions are clear. Allow both the sausage and veggies to cool for 15 minutes.
To your veggies and sausage add cheese, cranberries, and stuffing mix & stir. Stir in eggs & chicken broth starting with 1/2 cup of broth and adding more as needed until mixture can be formed into balls with your hands.
Using your hands form mixture into 1 inch balls or larger depending on you preference. You will need to tightly squeeze them to form balls, and they might feel a tad loose but will come together during cooking process. If you’re making smaller balls you can also use a cookie scoop pressing down on top to compact balls before releasing them from scoop.
Place balls onto a cookie sheet lined with parchment paper. Depending on the size of you balls and baking sheets this will make about 1 and 1/2 to 2 baking sheets worth of balls.
Bake at 375º for 15-18 minutes, until tops begin to brown and bottoms look a bit crispy.
Makes 30-50 Stuffing Balls depending on the sizes you create. You can make these a few days ahead of time and reheat in the oven or even microwave quickly before serving.
