Print

Best Crispy Sausage and Sage Stuffing Balls Recipe

crispy sausage and sage stuffing balls - featured image
Print Recipe

These golden, crispy stuffing balls are a fun and foolproof twist on traditional stuffing. Made with savory sausage, fresh sage, and toasted bread cubes, they bake up perfectly on a sheet pan and are ideal for parties, holidays, or any gathering.

Ingredients

Scale
  • 12 cups stale bread cubes (about 1 loaf French or sourdough)
  • 1 pound ground pork sausage (regular or sage-flavored)
  • 1 large yellow onion, finely diced (about 1 ½ cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 3 tablespoons fresh sage, chopped
  • 2 teaspoons fresh thyme leaves
  • 1 ½ cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter
  • Salt and black pepper to taste
  • ½ cup dried cranberries (optional)
  • ¼ cup fresh parsley, chopped (optional, for garnish)
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. If bread isn’t stale, cut into ½-inch cubes and toast at 300°F for 10-12 minutes until dry but not browned. Let cool completely.
  2. Heat a large skillet over medium-high heat. Cook sausage, breaking it apart, for 6-8 minutes until browned. Transfer to a plate with a slotted spoon, leaving fat in skillet.
  3. Add butter to the skillet with sausage fat. Sauté onion and celery over medium heat for 6-8 minutes until soft. Add garlic, sage, and thyme; cook 1 minute until fragrant.
  4. In a large bowl, combine toasted bread cubes, cooked sausage, and sautéed vegetables. Toss gently.
  5. In a small bowl, whisk together chicken broth and beaten eggs. Pour over bread mixture and fold gently until moistened. Let sit 5 minutes. Mixture should hold together when squeezed; add more broth if too dry.
  6. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  7. Using a ¼-cup scoop or damp hands, form mixture into golf ball-sized balls (about 18-20). Place on prepared sheet, spacing 1 inch apart. Refrigerate 15 minutes if mixture feels loose.
  8. Bake for 20-25 minutes, rotating pan halfway, until golden brown and crispy. For extra crispiness, broil 1-2 minutes at the end. Let rest 5 minutes before serving.

Notes

For extra crispiness, broil for 1-2 minutes after baking. To make ahead, shape balls and refrigerate unbaked for up to 24 hours, then add 3-5 minutes to bake time. Freeze unbaked balls for up to 3 months; bake from frozen adding 5-7 minutes. Use low-sodium broth to control saltiness. Sourdough bread is recommended for best texture.

Nutrition

Keywords: stuffing balls, crispy stuffing, sausage stuffing, Thanksgiving stuffing, holiday side dish, make-ahead stuffing, party appetizer

Find it online: https://cookluma.com/best-crispy-sausage-and-sage-stuffing-balls-recipe/