Big Sausage Stuffing Balls
Yields: 40–50 balls (depending on size)
Ingredients**:
- 2 pounds ground breakfast sausage (mild or spicy)
- 1 large onion, finely chopped
- 1 ½ cups celery, finely chopped
- 1 bell pepper, finely chopped (optional)
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 ½ teaspoons poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 12 cups dried bread cubes (or one large bag of herb-seasoned stuffing mix)
- 1 ½ cups chicken broth (more if needed)
- 2 large eggs, beaten
- 1 ½ cups shredded cheddar cheese (optional for extra richness)
Instructions**:
- Preheat oven to 375°F (190°C). Line large baking trays with parchment or grease them lightly.
- Cook sausage in a large skillet over medium heat until browned and crumbled. Remove and drain on paper towels.
- In the same skillet, melt butter, then sauté onion, celery, bell pepper (if using), and garlic until soft (about 8–10 minutes). Add poultry seasoning, sage, thyme, salt, and pepper.
- In a huge mixing bowl, combine bread cubes, cooked sausage, sautéed vegetables, and cheese (if using).
- In a separate bowl, whisk eggs and chicken broth together. Pour over the stuffing mixture. Mix everything gently with clean hands or a spoon until moist but not soggy. Add more broth if too dry.
- Let the mixture sit for 5–10 minutes to absorb liquid.
- Shape into balls, about 2 inches wide. Pack them firmly so they hold together.
- Place balls onto prepared trays and bake for 25–30 minutes, or until golden brown and crispy on the outside.
Tips:
- You can prep them a day ahead and refrigerate before baking.
- Freeze extras in a zip bag after cooling; reheat at 350°F until hot through.
- For a twist: try adding chopped apples, cranberries, or pecans.