Recipe by Kittencal@recipezazz
This may easily be doubled and I suggest that you do so, your guests will be devouring these instead of the turkey or roast! If you like lots of sage flavor then you might want to add in some dried sage to the stuffing mixture --- plan ahead the mixture must be chilled for a minimum of 2 hours before shaping into balls, make certain to crumble the pork very finely while browning, also make certain to finely chop the onion and celery, it will make shaping the balls easier --- servings is only estimated it will depend on the size you shape the balls, prep time includes 2 hour chilling time. If desired you can also fry these in a little butter in a skillet, just flatten the balls slightly before frying, omit drizzling or brushing the balls with butter if you are frying them in butter --- also see Kittencal's Make-Ahead Stuffing Balls
Top Review by Shannon Cooks
MMM!!!!!!!!! These are amazingly good! I couldn't find fresh or frozen cranberries at the store so I used 1/2 cup dried cranberries and it worked great. This yielded 11 stuffing balls for me but I am sure it would have made more because I couldn't help eating the stuffing as I made these!
- 3⁄4 lb small pork sausage (or use Italian sausages, casings removed)
- 3 tablespoons butter (can use a bit more)
- 1 small onion (very finely chopped)
- 1 small celery, finely chopped
- 1 -2 tablespoon fresh minced garlic (optional or to taste)
- 3⁄4 cup low sodium chicken broth (or use 1/2 cup regular chicken broth and 1/4 cup water)
- 1 (120 g) package turkey stuffing mix
- 1 cup cranberries (fresh or frozen, finely chopped)
- 1⁄3 cup grated parmesan cheese
- 2 eggs, slightly beaten
- 1 teaspoon ground black pepper (or to taste)
- seasoning salt (optional and to taste) or white salt (optional and to taste)
- melted butter
Directions See How It's Made
- Remove the sausage from casings, then place the sausage in a skillet; brown over medium heat breaking up the meat into very small pieces while cooking (about 8 minutes) set aside.
- Melt 3 tablespoons butter in the same skillet; add in onion and celery; sauté for about 5-6 minutes or until very soft (adding in the garlic the last 2 minutes of cooking).
- Add in the cooked sausage back to the skillet, then add in the chicken broth; bring just to a simmer, scraping up any browned bits in the bottom of the skillet, then place the sausage/onion mixture into a large bowl.
- Add in the stuffing mixture packet along with the chopped cranberries, Parmesan cheese and eggs; mix until well combined.
- Season with lots of black pepper and a little salt.
- Cover and chill the mixture for about 2 hours.
- Using moistened hands form the mixture into small even balls and place the balls into a shallow greased casserole dish.
- If you find that the mixture is too moist and will not hold together well just add in a little dried bread crumbs, if it is too dry add in more broth or water, add in just enough to hold the balls together when shaped.
- Brush or drizzle the balls with melted butter.
- At this point you can cover the balls and refrigerate for up to 24 hours to bake later.
- Set oven to 350°F.
- Bake covered loosely with foil or bake uncovered (the balls with be more crispy on the outside if baked uncovered) for about 12-15 minutes (the baking time will vary slightly, it will depend on the size you shape the balls).