Finally, the most popular dish at my Superbowl Party gets a post on the Little Leopard Book! It’s like Thanksgiving dinner all wrapped up in a ball and I have iVillage to thank for the idea!
These sausage stuffing balls were one of the last items cooked that fateful Sunday and got no attention from the camera, but a lot of attention from my friends! Because there were no images for posting I had the lovely opportunity to make them again accompanied by a slew of lovely pictures to inspire you to make this delectable party favorite for yourself!
Ingredients (makes 12 balls)
- 1 lb pork sausage
- 2 tbsp butter
- 3 stalks celery (chopped)
- 1 red onion (chopped)
- 2 garlic cloves (crushed)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh sage leaves (chopped)
- 1 loaf or 6 cups potato bread
- 2 eggs (whisked)
- 1/2 cup chicken broth
Start by browning the sausage on the stove top over medium heat.
While the sausage is cooking, chop the celery and onion.
Once the sausage is cooked through, remove from the pan and place into a large mixing bowl.
Place the pan back on the stove and add the butter.
Next, add the celery and onion to the pan.
Cook for two minutes then add the crushed garlic.
Next, add the salt and pepper.
Cook for 2 additional minutes. While the veggies are cooking chop the sage.
Add the sage to the mixture and cook for an additional minute.
While it finishes cooking, chop the potato bread into cubes.
Next, add the celery and onion mixture to the sausage. Then add the cubed bread.
Whisk the eggs and add to the mixture.
Next, add the chicken broth.
Now form into 15 medium-sized balls.
You can also make this recipe into a “Sausage Stuffing Bake” by placing half of the mixture into a loaf pan. (makes 8 balls with 1 loaf or 2 loaves)
Cook the balls for 30 minutes and the sausage stuffing bake for 40 minutes at 350°.
Mmmm Thanksgiving balls!
I used my homemade rustic potato bread for this recipe, but the first time I made it I used store-bought bread and it worked just fine as well!
Serve the balls as an appetizer at dinner or as an hors d’oeuvre at a party. Serve the bake as a dinner option alongside some fresh vegetables!