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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