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Stuffing Balls

Cheesy Sausage Stuffing Balls

These savory stuffing balls are perfect as a side dish for any holiday meal or weeknight dinner. Easy to make and bursting with cheesy sausage flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Italian Sausage Casings removed
  • 1 medium Onion Chopped
  • 2 stalks Celery Chopped
  • 1 cup Dried Bread Cubes Day-old bread works best
  • 1/2 cup Milk
  • 1 large Egg Lightly beaten
  • 1 teaspoon Dried Sage
  • 1/2 teaspoon Dried Thyme
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 cup Parmesan Cheese Shredded
  • 1/4 cup Fresh Parsley Chopped (optional)
  • 2 tablespoons Olive Oil
  • 1 cup Chicken Broth Or more as needed

Equipment

  • Large skillet
  • Large Mixing Bowl
  • Baking sheet

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
  2. In a large skillet, heat olive oil over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add onion and celery to the skillet and cook until softened, about 5-7 minutes.
  4. In a large bowl, combine the cooked sausage mixture, bread cubes, milk, egg, sage, thyme, salt, pepper, Parmesan cheese, and parsley (if using). Gently mix until everything is well combined and the bread is moistened. Let sit for 5-10 minutes to allow bread to absorb liquid.
  5. Shape the mixture into 1-inch to 1 1/2-inch balls.
  6. Place the stuffing balls on the prepared baking sheet. Pour chicken broth into the bottom of the baking sheet.
  7. Bake for 25-30 minutes, or until golden brown and heated through. Add more broth halfway through if the bottom is getting too dry.
  8. Serve warm as a side dish.

Notes

For a spicier kick, use hot Italian sausage. You can also add other vegetables like chopped mushrooms or bell peppers. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.