Sausage Stuffing Balls
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Sausage, potato bread, celery and sage are combined for a little taste of Thanksgiving, anytime of the year, all rolled up in these Sausage Stuffing Balls! This quick and easy recipe is perfect as a side dish or party appetizer!
Since 2010, I’ve been making this stuffing ball recipe for my Birthday Christmas Cocktail Party and Super Bowl Party, and they’re always a huge hit! It’s Thanksgiving dinner in the form of a delicious appetizer, what’s not to love?!
If you’re looking for a fun spin on stuffing, they’re also perfect as a side dish for Thanksgiving or Friendsgiving. I guarantee you’ll get requests for them year after year! Not only are these sausage stuffing balls a delectable crowd favorite, they’re also super easy to make!
In just 20 minutes, they’re prepped and ready to bake in the oven. Let them bake, while sipping a glass of wine, and let the smells of Thanksgiving dinner take over your house, anytime of the year!
Table of contents
- Pork sausage – you’ll want a roll of loose sausage for this recipe. The sausage can be mild, hot or flavored with sage, like the one used in this recipe. Totally your preference, but the sage sausage does pair really well in the stuffing balls.
- Unsalted butter
- Red onion
- Garlic cloves
- Black pepper
- Fresh sage leaves – if you’re making this recipe in the spring or summer and can’t find fresh sage, you can use dried sage in a pinch. I recommend Litehouse freeze-dried sage as it’s the closest to fresh.
- Potato bread – click the link to try my homemade potato bread recipe, or purchase sliced potato bread at the grocery store, like you see pictured above.
- Chicken broth
Step by step instructions
Preheat the oven to 350°F.
Cook the sausage in a large skillet on the stove over medium heat.
Once the sausage is cooked through, remove from the skillet and place in a large bowl.
Place the skillet back on the stove and add unsalted butter.
Once the butter is melted, add diced celery and onion.
Sauté for 4-5 minutes, then add crushed garlic, salt, pepper and fresh chopped sage. Cook for an additional 1-2 minutes.
Remove from heat, and add the celery and onion mixture to the sausage.
Add cubed potato bread to the mixing bowl and toss to combine all of the ingredients.
Add whisked eggs and chicken broth.
Use your hands, or a large spoon, to mix everything together, then form into 14-16 medium-sized balls.
Place the sausage stuffing balls on a baking stone, or a foil-lined baking sheet, and into the oven. Bake for 30-35 minutes.
Frequently asked questions
- How do I keep them from falling apart? The whisked eggs are added as a binder, to keep the sausage balls from falling apart.
- Can I make them ahead of time? You can prepare and bake the sausage balls ahead of time, then reheat them before serving. I recommend reheating them on a baking stone, or baking sheet, in the oven at 400°F for 7-9 minutes, or until heated throughout.
- How long will leftovers last? Leftovers will stay good in the fridge for up to 5 days, stored in an airtight container.
More sausage ball recipes
More stuffing recipes
- Bundt Pan Sausage Stuffing
- Slow Cooker Sweet Potato Stuffing
- Everything Bagel Stuffing
- Stuffing Biscuits
- Gluten Free Sweet Potato Stuffing
Sausage Stuffing Balls
- 1 pound loose pork sausage
- 2 tablespoons unsalted butter
- 3 stalks celery, chopped
- 1 cup red onion, diced
- 2 garlic cloves, crushed
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh sage, chopped
- 6 cups potato bread, cubed – app. 1 loaf
- 2 eggs, whisked
- ½ cup chicken broth
- Preheat the oven to 350°F.
- Crumble and cook the sausage in a large skillet on the stove over medium heat.
- Once the sausage is cooked through, remove from the skillet and place in a large mixing bowl.
- Place the skillet back on the stove and add the butter.
- Once the butter is melted, add the celery and onion.
- Cook for 4-5 minutes, then add the crushed garlic, salt, pepper and sage.
- Cook for an additional 1-2 minutes.
- Remove from heat, and add the celery and onion mixture to the sausage.
- Add the bread and toss.
- Add the whisked eggs and chicken broth
- Use your hands, or a large spoon, to mix everything together, then form into 14-16 medium-sized balls.
- Place the sausage stuffing balls on a baking sheet and into the oven for 30-35 minutes.
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7 Comments on “Sausage Stuffing Balls”
I like to make these early for Xmas dinner , can I prepare and freeze the stuffing balls before cooking them , or would they be best to cook first before freezing ?
Hi Rhonda, either way, if you’re freezing them, I’d recommend freezing them in an even layer on a parchment-lined baking sheet for 1 hour, then transferring them to a freezer safe bag so that they don’t stick together.
Could you make these stuffing balls the night before and bake them in the morning?
Hi Lyndsay, you could cook the sausage, celery, onion and garlic the night before, then the next morning toss the mixture with the bread, eggs and chicken broth, form into the sausage balls and bake. Otherwise, I’m afraid your bread would get soggy overnight and they wouldn’t bake up correctly.
Thanks so much. Your the best:) I’m making them this afternoon.
I plan to make this, it’s just unfortunate that I’m not able to print the recipe without all the pictures:(
Ask and you shall receive! There is now a printer-friendly recipe box at the bottom of the recipe! Enjoy :-))