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.