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

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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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Sausage Stuffing Balls

Ingredients

directions