Big Sausage Stuffing Balls

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**:

1. Preheat oven to 375°F (190°C). Line large baking trays with parchment or grease them lightly.
2. Cook sausage in a large skillet over medium heat until browned and crumbled. Remove and drain on paper towels.
3. 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.
4. In a huge mixing bowl, combine bread cubes, cooked sausage, sautéed vegetables, and cheese (if using).
5. 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.
6. Let the mixture sit for 5–10 minutes to absorb liquid.
7. Shape into balls, about 2 inches wide. Pack them firmly so they hold together.
8. 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.