Sausage Stuffing Balls
Savory sausage stuffing balls packed with cheddar, herbs, and hearty stuffing—perfect for parties, holidays, or make-ahead freezer meals.
Equipment
- Mixing bowl
- Baking sheet
- Skillet
- Parchment paper
Ingredients
- - 1 lb bulk pork sausage
- - 6 oz dry stuffing mix prepared per package
- - 3 cups shredded cheddar cheese
- - 1 large egg beaten
- - 1/4 cup chopped fresh parsley or 1 tbsp dried
- - 2 tsp poultry seasoning
- - Kosher salt to taste
- - Freshly ground black pepper to taste
- - Optional: 4 oz cream cheese for extra richness
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cook sausage in a skillet over medium heat until browned. Drain excess fat and let cool slightly.
- Prepare stuffing mix according to package directions. Let it cool.
- In a large bowl, combine sausage, stuffing, cheddar, egg, parsley, poultry seasoning, salt, and pepper. Mix thoroughly.
- Form into golf ball-sized portions. Pack tightly.
- Chill in the refrigerator for 30 minutes for better structure (optional).
- Bake for 25–30 minutes or until golden brown and cooked through. Let rest 5 minutes before serving.
Notes
- For crispier edges, brush with melted butter before baking.
- Substitute sausage with turkey or chicken for a lighter version.
- Freeze raw or baked; reheat from frozen at 350°F.
- Substitute sausage with turkey or chicken for a lighter version.
- Freeze raw or baked; reheat from frozen at 350°F.