Sausage Stuffing Balls

Store-bought potato bread is perfect for these tasty handheld bites. Kids love them at the Thanksgiving dinner table, but roll the balls a bit smaller and they make a terrific snack at a cocktail party.

Sharon Bowers

Sausage Stuffing Balls

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    Ingredients

    12 ounces uncooked sausage meat Salt and pepper
    2 tablespoons butter 8 cups 1/2-inch bread cubes (we like potato bread, but any kind will do)
    1 large onion, chopped 2 eggs, beaten
    3 stalks celery, chopped 1/2 cup low-sodium chicken stock
    1 teaspoon dried whole sage leaves, crushed

    directions

    Prep: 15 min Total: 45 min
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    • 1

      Preheat the oven to 350 degrees F and lightly grease a large baking sheet. In a large skillet, brown the sausage until just cooked through, breaking it up into pieces as it cooks. Transfer to a large bowl and set aside.

    • 2

      In the same pan, add the butter and cook the onion and celery until just translucent, 6 to 7 minutes. Add the sage and a light sprinkle of salt and pepper.

    • 3

      Pour the onion mixture over the sausage, add bread cubes and stir. Stir in the beaten eggs, then add the stock to moisten. Form into 2-inch balls and set on the baking sheet.

    • 4

      Bake for 30 minutes, until golden brown. Serve warm.

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