Heat a large skillet over medium heat and drop dime-sized balls of sausage inches Cook until golden brown (12-15 minutes). Remove from pan and set aside.
Add the 1/4 cup of canola oil to the pan and stir in 1/2 cup of flour. Stir to creat a roux; cook for another 3-4 minutes.
Slowly add the chicken stock, stirring as you pour. Bring to a simmer. Continue stirring until it thickens (6-8 minutes).
In a separate saucepan, heat 2 cups of canola oil on medium-high heat (350 degrees).
In a large bowl conbine the stuffing, parsley, thyme, and scallions. Take a tablespoon of stuffing and wrap it around a sausage ball, covering completely. Set aside.
When done, dredge balls in remaining 1/2 cup of flour then carefully drop them into the hot oil and fry until golden brown (2-3 minutes).
Remove from oil and drain on paper towels.
Turn off heat to the gravy and add the fried stuffing balls. Stir gently to coat; then transfer to a serving bowl.
Garnish with chopped parsley.