Print

Best Homemade Sausage Stuffing Balls with Apple & Sage

best homemade sausage stuffing balls with apple and sage - featured image
Print Recipe

These golden, savory sausage stuffing balls with apple and sage deliver a perfect crunchy-on-the-outside, tender-on-the-inside texture in every bite. A make-ahead, crowd-pleasing twist on traditional stuffing that solves the problem of soggy stuffing and fighting over crispy bits.

Ingredients

Scale
  • 1 pound ground pork breakfast sausage
  • 4 cups day-old bread cubes (about 1/2 loaf French bread or sourdough, cut into 1/2-inch cubes)
  • 1 medium Granny Smith apple, peeled and grated
  • 1/2 cup finely diced yellow onion (about 1/2 medium onion)
  • 1/2 cup finely diced celery (about 2 stalks)
  • 2 tablespoons fresh sage, finely chopped
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 large egg, lightly beaten
  • 1/4 cup unsalted butter, melted (plus extra for greasing)
  • 1/2 cup low-sodium chicken broth

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line a rimmed baking sheet with parchment paper and lightly brush it with melted butter.
  2. Prepare your bread cubes if you haven’t already. Cut day-old French bread or sourdough into 1/2-inch cubes (about 4 cups). If using fresh bread, spread cubes on a baking sheet and toast at 300°F for 8-10 minutes, stirring once halfway through. Let cool completely.
  3. Grate the apple using the large holes of a box grater. Squeeze the grated apple gently over the sink to remove excess moisture. Set aside.
  4. In a large skillet over medium heat, cook the ground sausage, breaking it up with a wooden spoon, until no longer pink (about 5-7 minutes). Do not drain the fat. Remove from heat and let cool for 5 minutes.
  5. In a large mixing bowl, combine the cooled sausage, bread cubes, grated apple, diced onion, diced celery, fresh sage, fresh thyme, salt, pepper, and garlic powder. Toss together with your hands until evenly distributed.
  6. In a small bowl, whisk together the beaten egg, melted butter, and chicken broth. Pour over the sausage and bread mixture. Use your hands to gently combine until bread cubes are evenly moistened but not soggy. The mixture should hold together when squeezed.
  7. Let the mixture rest for 10 minutes. This allows the bread to absorb the liquid and the flavors to meld.
  8. Form the balls using a 2-tablespoon cookie scoop or your hands. Roll each portion into a smooth ball, about 1.5 inches in diameter. Place on the prepared baking sheet, spacing about 1 inch apart. You should get about 24 balls.
  9. Bake for 20-25 minutes, rotating the baking sheet halfway through. The balls are done when golden brown on the outside and reach an internal temperature of 165°F (74°C).
  10. Let them rest on the baking sheet for 5 minutes before transferring to a serving platter. Serve warm or at room temperature.

Notes

Don’t skip the resting time after mixing—it’s crucial for structure. Use a cookie scoop for uniform sizing and even cooking. For best texture, serve within 15 minutes of baking. These can be assembled up to 3 days ahead and refrigerated, or frozen for up to 3 months. To reheat frozen balls, bake at 350°F for 15-18 minutes without thawing.

Nutrition

Keywords: sausage stuffing balls, apple sage stuffing, holiday appetizer, Thanksgiving stuffing, make-ahead stuffing, crispy stuffing balls, pork sausage stuffing

Find it online: https://sofiaspice.com/best-homemade-sausage-stuffing-balls-with-apple-and-sage/