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Crispy Sausage and Cranberry Stuffing Balls Recipe

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3.8 from 15 reviews

Easy and crispy stuffing balls made with seasoned bread cubes, savory ground sausage, aromatic celery, onion, fresh sage, thyme, and dried cranberries. These balls are coated with golden panko breadcrumbs and baked to perfection, offering a delightful crunchy outside and a soft, flavorful inside. Perfect as a Thanksgiving side dish, appetizer, or to reinvent leftover stuffing into a delicious new meal.

  • Total Time: 50 minutes
  • Yield: 18 stuffing balls

Ingredients

For Stuffing

  • 6 cups bread cubes or boxed stuffing
  • 2 cups chicken or turkey broth
  • 4 tablespoons butter
  • 1 lb ground sausage
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme
  • 0.5 cup dried cranberries
  • 2 eggs, beaten
  • Salt and pepper to taste

For Coating

  • 2 cups panko breadcrumbs
  • 4 tablespoons melted butter
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare bread cubes: Toast the bread cubes lightly. Meanwhile, heat the broth and butter together until the butter is melted and broth is warm. Pour the warm broth and butter mixture over the bread cubes and let it absorb fully.
  2. Cook sausage: In a large skillet, brown the ground sausage over medium heat, breaking it into crumbles until fully cooked. Remove sausage from the pan and set aside.
  3. Sauté vegetables: Using the drippings left in the skillet, sauté the diced celery and onion until they become soft and translucent. Add chopped fresh sage and thyme and cook briefly to release their aroma.
  4. Combine stuffing mixture: In a large mixing bowl, combine the soaked bread cubes, cooked sausage, sautéed vegetables, dried cranberries, and beaten eggs. Season with salt and pepper according to taste. Mix thoroughly then refrigerate the mixture for 30 minutes to firm up.
  5. Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking.
  6. Form balls: Using an ice cream scoop or tablespoon, portion the stuffing mixture and roll each portion into approximately 2-inch balls.
  7. Coat balls: Dip each ball into melted butter then roll it in panko breadcrumbs, pressing gently to adhere the coating well. Optionally, sprinkle with chopped fresh parsley.
  8. Bake: Place the coated balls on the prepared baking sheets, spacing them evenly. Bake in the preheated oven for 25 to 30 minutes until they are golden brown and crispy on the outside. Check that the internal temperature reaches 165°F (74°C) for safe consumption.
  9. Cool and serve: Remove from the oven and let the stuffing balls cool for 5 minutes. Serve them warm accompanied by gravy or cranberry sauce for a perfect holiday side or appetizer.

Notes

  • For best results, use day-old bread cubes or toast fresh bread to ensure the stuffing holds together well.
  • Ground sausage can be substituted with ground turkey or chicken for a leaner option.
  • Refrigerating the mixture before shaping helps the balls firm up and hold their shape during baking.
  • Make sure not to overcrowd the baking sheet to allow even air circulation and browning.
  • These stuffing balls can be prepared ahead of time and frozen before baking; just add an extra 5-10 minutes to the baking time if baking from frozen.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer, Side Dish, Lunch
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/crispy-sausage-and-cranberry-stuffing-balls-recipe/