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Easy Sausage Stuffing Balls with Apple & Sage

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These golden-brown sausage stuffing balls are crisp on the outside, tender and savory within, with flecks of apple and a whisper of sage. They solve every problem traditional stuffing has: perfectly crispy edges, half the cooking time, and no need to fight for oven space.

Ingredients

Scale
  • 1 lb (450g) ground pork sausage
  • 3 cups (about 150g) stale bread cubes
  • 1 medium apple, finely diced
  • 1/2 cup (60g) finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons (5g) fresh sage, finely chopped
  • 1/2 cup (120ml) chicken or turkey broth
  • 1 large egg, lightly beaten
  • 2 tablespoons (28g) unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped (optional for serving)
  • Warm gravy (optional for serving)
  • Cranberry sauce (optional for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  2. If using fresh bread, cube it into 1/2-inch pieces and toast on a baking sheet in the preheating oven for 8-10 minutes until dry and slightly firm. Let cool. Place bread cubes in a large mixing bowl.
  3. In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Add the diced apple and cook for 2-3 minutes until it starts to soften. Remove from heat and let cool slightly.
  4. In the same skillet, cook the ground pork sausage over medium-high heat for 5-7 minutes until browned and cooked through. Let cool for a few minutes.
  5. In a small bowl, whisk together the chicken broth and beaten egg. Set aside.
  6. To the bowl with bread cubes, add the cooked sausage, sautéed onion-apple mixture, and chopped fresh sage. Sprinkle with salt and pepper. Pour the broth and egg mixture over the top. Gently mix with your hands until everything is evenly moistened. The mixture should hold together when pressed.
  7. Let the mixture rest for 5-10 minutes to allow the bread to absorb the liquid.
  8. Using a cookie scoop or your hands, shape the mixture into golf ball-sized rounds (about 1.5 inches in diameter). You should get about 18-20 balls. Place them on the prepared baking sheet, spacing them about 1 inch apart.
  9. Bake for 18-22 minutes, or until golden brown and crispy on the outside. Halfway through, turn the baking sheet for even browning.
  10. Let the stuffing balls cool on the baking sheet for 5 minutes before transferring to a serving platter. Serve warm.

Notes

For best results, use day-old bread or toast fresh bread cubes before mixing. Let the mixture rest for 5-10 minutes to help the balls hold their shape. For uniform size, use a #40 cookie scoop. Do not crowd the pan; use two baking sheets if needed. The mixture can be made up to a day ahead and refrigerated. Unbaked balls can be frozen; bake from frozen adding 5-7 minutes.

Nutrition

Keywords: sausage stuffing balls, apple sage stuffing, holiday side dish, Thanksgiving stuffing, easy stuffing recipe

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