Sausage Stuffing Balls Recipes

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STUFFING BALLS



Stuffing Balls image

Here's a tasty twist on the standard meatball. These awesome oven-baked Stuffing Balls are made with tart cranberry sauce and skillet-browned ground pork.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 8 servings.

Number Of Ingredients 6

1 lb. ground pork
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup cranberry sauce
1 egg
1 cup water
2 Tbsp. butter, melted

Steps:

  • Heat oven to 325ºF.
  • Cook meat in large skillet until cooked through, stirring frequently; drain. Place in large bowl; cool slightly. Stir in stuffing mix.
  • Add cranberry sauce, egg and water; mix well. Shape into 16 balls; place on foil-covered baking sheet. Brush with butter.
  • Bake 20 min. or until done (160ºF).

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 390 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 12 g, Protein 14 g

BEST SAUSAGE STUFFING



Best Sausage Stuffing image

This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!

Provided by MOMMY5

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 35m

Yield 12

Number Of Ingredients 7

1 pound breakfast sausage
¾ cup margarine, melted
¾ cup finely diced onion
1 ½ cups chopped celery
8 cups soft bread cubes, divided
3 teaspoons poultry seasoning
¼ teaspoon ground black pepper

Steps:

  • Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
  • Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g

SAUSAGE STUFFING BALLS



Sausage Stuffing Balls image

This baked sausage ball recipe was given to me by my cousin. They are appetizers, but they also make great meatballs.

Provided by GINGERCHANCEFELIX

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 1h

Yield 20

Number Of Ingredients 7

½ cup herb-seasoned dry bread stuffing mix
¾ cup hot water
1 pound ground pork sausage
½ cup finely chopped onion
½ cup finely chopped celery
1 egg, beaten
½ teaspoon baking powder

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder.
  • Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
  • Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 4.6 g, Cholesterol 24.8 mg, Fat 9.6 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 3.4 g, Sodium 245.8 mg, Sugar 0.7 g

SAGE, ONION AND SAUSAGE STUFFING BALLS



Sage, onion and sausage stuffing balls image

Stuffing makes for a glorious Christmas side dish, this recipe can be made in advance to reduce stress on the big day. Want to make this recipe gluten-free or vegetarian? Check the tips section.

Provided by Deborah Reddihough

Categories     Side dishes

Yield Serves 8-10

Number Of Ingredients 6

knob of butter, plus extra for greasing
1 onion (or ½ large onion), finely chopped
375g-400g/13-14oz sausage meat
3 large sage leaves, finely chopped
80g/2¾oz fresh breadcrumbs
salt and freshly ground black pepper

Steps:

  • Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat.
  • Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined.
  • If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. If preferred transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh). (The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking.)
  • When ready to cook, preheat the oven to 200C/180C Fan/Gas 6.
  • Roast the stuffing for 30-40 minutes until cooked through (balls will take about 30 minutes, and a tray 40 minutes).

STUFFING BALLS



Stuffing Balls image

This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup chopped celery
1/4 cup chopped onion
1/3 cup butter, cubed
5 cups soft bread cubes
1 cup chopped walnuts
1/2 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/4 cup chicken broth
1 large egg, well beaten

Steps:

  • Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into eight balls. , Place on a greased baking sheet. Bake until a thermometer reads 160°, about 20 minutes.

Nutrition Facts : Calories 235 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 536mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

CRANBERRY STUFFING BALLS



Cranberry Stuffing Balls image

Meet the Cook: If you're looking for a different stuffing this year, you'll find these balls are both tasty and easy to prepare. Cooking has been a favorite pastime of mine since my husband and I retired (I used to operate a beauty salon). We had 80 acres and kept 2-1/2 of them to build our new country home on. -Bernadine Dirmeyer, Harpster, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8-10 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1 package (7 ounces) herb-seasoned stuffing croutons
3/4 cup fresh cranberries, halved
2 large eggs, well beaten
1 to 1-1/2 cups chicken broth

Steps:

  • In a skillet, cook sausage, celery and onion until sausage is done and vegetables are tender. Drain excess fat. In a large bowl, combine the meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 8-10 balls. Place in a greased shallow baking dish. Bake at 325° for 30 minutes.

Nutrition Facts :

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