Is Your Favorite Side Dish Stuffing? Stuffing Balls With Sausage And Herbs

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Is Your Favorite Side Dish Stuffing? If you answered yes then this is a must try stuffing recipe! Stuffing Balls With Sausage And Herbs. Over the years I’ve made stuffing a lot of ways. But, this stuffing recipe has hit our must make, easy recipes list several years in a row.

Stuffing Balls With Sage And Onion

Way back we used to stuff the turkey that had been washed, dried and salted. This is not recommended any more. Seriously, you need to make your stuffing in a separate side dish. Every year my daughter Krissy and I plan Thanksgiving, adding new twists to favorites and occasionally switching things up.

Then we found this off the charts stuffing recipe that is really easy to make and serve. It was a big hit at Thanksgiving but, this sausage stuffing can be served anytime of year you need a oh so yummy side dish.

The stuffing balls are deliciously good and it looked pretty plated. But, if you don’t want to do all the work of making stuffing balls, you can just bake it in a dish for serving. Cook time may vary but, the taste will be the same. 

1. We cooked ours in two 11 x 13 baking dishes. Which worked perfectly for a large crowd.
2. You can easily cut the recipe in half if you have a smaller group.
3. When we have stuffing we make gravy and often times mashed potatoes, it’s a given! 

Stuffing Balls With Sausage, Sage And Onion

How to Make Stuffing 

Gather all your veggies together. Onions, garlic, celery, sage. Have loaves of bread, eggs, chicken both and seasonings.

We hand chopped the sage.

We used our food processor for onions, garlic and celery. (our food processor has out-lived it’s 5 year warranty by over 2 times and we highly recommend it if you don’t own one)

If you don’t have a food processor just finely chop the onions, garlic and celery.

You need a non stick skillet or other skillets. You’ll cook the ground sausage and drain off any of the grease. In the other skillet you’ll sauté the onions, garlic, celery and sage.

How to make stuffing balls

Then you’ll add it all to a large bowl. Adding the other ingredients. When all mixed together you’ll assemble the stuffing balls with sausage and sage. Be sure to spray non stick spray to pre-coat your baking dish prior to adding your stuffing balls for baking.

When the stuffing balls are fully assembled you’ll pour half of the chicken stock into each baking pan. Bake in a pre heated oven 350* for approximately thirty minutes.

Printable Stuffing Side Dish Recipe

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Stuffing Balls With Sausage, Sage and Onion

Are you looking for the perfect stuffing for a side dish? Not only is this stuffing easy the Stuffing Balls With Sausage, Sage and Onion taste so good, and looks pretty plated. Great with gravy a perfect addition to any meal specially as a side dish at Thanksgiving.

Course Side Dish

Cuisine American

Keyword Sausage Stuffing, Side dish, Stuffing, Stuffing recipe

Cook Time 30 minutes

Servings 15

Author Theresa Huse

Ingredients

• 2 pounds Jimmy Dean Ground Sausage or something similar
• 2 loaves bread cut up into small pieces
• 4 eggs whisk prior to adding to bowl
• 4-6 tablespoons butter
• 7 stalks celery
• 1 red onion
• 1 large yellow onion
• 4 garlic cloves minced
• 1- 1/2 tsp black pepper
• 1/4 cup fresh sage leaves chopped
• 1 cup chicken broth save to last pour half into each dish
• Pam Non Stick Coating Spray

Instructions

1. Cook sausage and drain off any oils from cooking sausage. Set to side to cool slightly.
2. Cut up bread and set to side.
3. Chop up sage and put in a bowl until needed.
4. Chop up finely in food processor or by hand. Then sauté in butter : onions, garlic, celery. Next add sage cook a few minutes longer.
5. Add all the above ingredients to a big bowl, after steps are done.
6. Next crack open and whisk eggs in a separate bowl. When whisked add to the big bowl with other ingredients.
7. Next add sage and pepper.
8. Mix together with spoon and use hands to form stuffing balls.
9. Add them to a pre sprayed (non stick spray) baking dish. When completely full cover each dish with half a cup of chicken broth.

Recipe Notes

• Pre coat your baking dishes with Pam non stick coating.
• Bake at 350 degrees
• Reserve Chicken broth to add at last step prior to baking, half a cup for each baking dish.
• Store any left overs in refrigerator after covering with foil or saran.
• Easy to heat up next day in microwave with left over turkey or other meat.

Adapted from Whitney Bond

We really enjoyed this stuffing recipe for Thanksgiving  and hope your family does too. Bonus, it’s a great side dish for other dinners as well. 

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Do  you have a favorite stuffing recipe? Have you tried stuffing balls before?

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