Kittencal's Holiday Cranberry Stuffing Balls
- Ready In:
- 3hrs 10mins
- Ingredients:
- 13
- Serves:
-
12-15
ingredients
- 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
- 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).
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Reviews
-
I served these as the main course the other night with mashed potatoes and gravy and some balsamic asparagus. We loved them! I used turkey breakfast sausage that's made in-house at the market. Also, I thought I had cranberries in the freezer, but didn't, so I used about a 1/2 c dried, chopped cranberries. The only other change I made was to only use about 1 T butter for sauteeing and sprayed with cooking spray instead of brushing with butter. They were really good the next morning for breakfast too. Definitely will be a "make again," and completely cured my Thanksgiving craving I was having! Thanks!
Tweaks
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I served these as the main course the other night with mashed potatoes and gravy and some balsamic asparagus. We loved them! I used turkey breakfast sausage that's made in-house at the market. Also, I thought I had cranberries in the freezer, but didn't, so I used about a 1/2 c dried, chopped cranberries. The only other change I made was to only use about 1 T butter for sauteeing and sprayed with cooking spray instead of brushing with butter. They were really good the next morning for breakfast too. Definitely will be a "make again," and completely cured my Thanksgiving craving I was having! Thanks!