Stuffin’ Balls
My friend, Katie, and I recently hosted an event at The Institute of Culinary Education. It was all about how to create a picture perfect Thanksgiving or Friendsgiving and it was a lot of fun! To kick off the event, we hosted a little welcome reception where we served a couple appetizers and beverages. I created this recipe just for that, but immediately fell in love with it -it’s so versatile! Make it to serve as a hors d’œuvre or to replace your traditional stuffing altogether! If you’re not usually a stuffing person, this may be the thing that changes your mind.
Stuffin’ Balls
Ingredients
- 1 14-ounce package stuffing cubes
- 3 cups low-sodium chicken broth, warmed
- 4 tablespoons ½ stick unsalted butter
- 2 stalks celery, small dice
- 1 medium yellow onion, small dice
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- ½ pound breakfast sausage
- 2 large eggs, beaten, room temperature
- Turkey gravy, warmed, for serving
Instructions
- Preheat the oven to 475-degrees and line a baking sheet with parchment paper.
- In a large bowl, toss the stuffing cubes with the stock until there is little to no liquid left in the bottom of the bowl; set aside, for 10 minutes, tossing once more halfway through.
- In a medium skillet, melt the olive oil over medium heat.
- Add the celery, onion and a generous pinch of salt and saute, stirring often, until softened, for 4 to 6 minutes; transfer to the bowl with the stuffing cube mixture.
- Carefully wipe the skillet, then add the olive oil and warm over medium-high heat.
- Add the sausage and cook, using a wooden spoon to break the sausage into small pieces, until crispy, about 5 minutes; transfer to the bowl with the stuffing mixture; cool for 5 minutes.
- Fold the eggs into the stuffing mixture until all ingredients are evenly combined.
- Using a 3 tablespoon-sized (1 ½ ounces) cookie scoop, portion the mixture, roll each mound into a ball and place on the prepared baking sheet and refine the shape with your finger, as needed.
- Bake until hot on the inside, for 10 to 12 minutes.
- Increase the temperature to boil, and cook until golden brown and crispy, cooking time will vary, so keep a close eye on the balls.
- Transfer to a serving platter and serve with turkey sauce.
Hi! I am confused by the second to last step – is that a mistake? I love stuffing balls, and have fried them in oil before – is this a different option for cooking them? Can’t wait to try your recipe!
Nope! Everything is done in the oven. I like to hit them under the broiler to crisp them up a bit more!