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Cozy Sausage and Sage Stuffing Balls: Easy Thanksgiving Recipe

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These crispy-on-the-outside, tender-on-the-inside stuffing balls are packed with savory sausage and earthy sage. They’re the perfect make-ahead side dish for Thanksgiving, freeing up oven space and delighting even picky eaters.

Ingredients

Scale
  • 1 pound mild or sweet Italian sausage, casings removed
  • 6 cups day-old French bread or sourdough, cut into ½-inch cubes
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about ½ cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, finely chopped
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup low-sodium chicken broth
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil or melted butter, for brushing

Instructions

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the bread: If using day-old bread, spread the cubes on the baking sheet and toast for 8-10 minutes, until dry and lightly golden. If using fresh bread, toast for 12-15 minutes. Set aside to cool slightly.
  3. Cook the sausage: In a medium skillet over medium-high heat, add the sausage, breaking it up with a wooden spoon. Cook for 5-7 minutes, until browned and cooked through. Use a slotted spoon to transfer the sausage to a large mixing bowl, leaving about 1 tablespoon of drippings in the pan.
  4. Sauté the aromatics: Reduce heat to medium. Add the butter to the skillet with the reserved drippings. Once melted, add the diced onion and celery. Cook for 5-6 minutes, stirring occasionally, until softened and translucent. Add the minced garlic, fresh sage, and thyme, and cook for 1 more minute until fragrant.
  5. Combine the mixture: Add the sautéed vegetables to the bowl with the sausage. Add the toasted bread cubes, salt, and pepper. Toss everything together gently with a spatula until evenly distributed.
  6. Add the liquid and rest: In a small bowl, whisk together the chicken broth and beaten egg. Pour this mixture over the bread-sausage mixture and toss gently to coat. Let the mixture rest for 15 minutes.
  7. Shape the balls: Using a cookie scoop or your hands, portion the mixture into 2-inch balls (about ¼ cup each). You should get 16-18 balls. Place them on the prepared baking sheet, spacing them about 1 inch apart.
  8. Brush and bake: Brush each ball lightly with olive oil or melted butter. Bake for 20-25 minutes, rotating the pan halfway through, until the balls are deep golden brown and crispy on the outside. If you want extra crunch, switch the oven to broil for the last 2 minutes, but watch them carefully.
  9. Rest before serving: Let the stuffing balls cool on the baking sheet for 5 minutes before transferring to a serving platter.

Notes

Don’t skip the 15-minute resting time—it allows the bread to absorb the liquid and helps the balls hold their shape. Toast the bread properly to avoid sogginess. Use a light hand when mixing to keep some texture. These can be assembled up to 24 hours in advance and refrigerated; add 5-7 minutes to baking time. For gluten-free, use sturdy gluten-free bread and toast longer. For vegetarian, replace sausage with 8 ounces of finely chopped mushrooms sautéed with extra butter and soy sauce.

Nutrition

Keywords: stuffing balls, sausage and sage, Thanksgiving side dish, easy stuffing recipe, make-ahead stuffing

Find it online: https://dinadishes.com/cozy-sausage-and-sage-stuffing-balls-easy-thanksgiving-recipe/