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I’m telling you guys right now, sausage stuffing balls are the best part of my holiday table. They’re crispy on the outside, soft and savory on the inside, and loaded with classic stuffing flavor. Easy to make, fun to share, and they disappear fast.
Roll Into the Holidays with These Flavor Bombs
- Tested and Perfected: I’ve made these stuffing balls a lot. So you’ll get the right mix of crispy edges and soft centers. No dry, crumbly bites here.
- Family Favorite! These have shown up at my family dinners and holiday parties for years, and they always disappear first.
- Easy Steps: I’ve got you covered with simple ingredients, clear directions, and tips that make success simple.
A Reader’s Review
These were easy to make and delicious with our Thanksgiving brunch. Needed to add a bit more breadcrumbs to hold their shape, I used Italian flavored breadcrumbs. Everyone loved them!
Stuffing Balls Ingredients
- Stuffing Bread Crumbs: Boxed stuffing bread crumbs make this recipe easy! I used Mrs. Cubbison’s brand. They are lightly seasoned but not too salty. Some brands can be too salty.
- Veggies: It’s important to precook the veggies. Make sure they are tender before assembling the balls.
- Use a Muffin tin: To get the same effect, you could put the stuffing in a muffin tin instead of rolling them into balls!
Sausage Stuffing Ball Recipe
These cute little sausage balls are such a fun way to eat stuffing during the holidays. I have been asked to bring them every time we get together. Make them with all the other classic sides like mashed potatoes, sweet potatoes, and rolls!
- Cook the Veggies: Preheat the oven to 375°F, then line a baking sheet with parchment paper. In a medium-sized saucepan over medium-high heat, add the olive oil, onion, celery, and carrots. Cook until the veggies are tender, about 3 minutes, then remove the pan from the heat and set it aside.
- Add: In a large bowl, combine the cooked veggies, ground sausage, stuffing mix, chopped parsley, dried thyme, beaten egg, and chicken broth.
- Mix: Mix using your hands until combined.
- Scoop and Bake: Using a 2-inch scoop, scoop the mixture and roll it into a ball, then place balls on the prepared pan. Bake for 25-30 minutes or until golden brown and cooked through. Dip stuffing balls in gravy or cranberry sauce!
Alyssa’s Pro Tip
Getting the Perfect Texture: If your stuffing balls won’t hold together, the mix is off. Too dry? Add a splash of chicken broth. Too wet? Stir in a few extra bread crumbs until it holds its shape.
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Sausage Stuffing Balls
Ingredients
- 1 pound ground sausage
- 1 tablespoon olive oil
- ¼ cup finely diced onion
- ¼ cup finely diced celery
- ¼ cup finely diced carrots
- 4 cups boxed stuffing bread crumbs
- 1 tablespoon fresh chopped parsley
- 1 teaspoon dried thyme
- 1 large beaten egg
- 1 cup chicken broth
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium-sized saucepan over medium-high heat, add 1 tablespoon olive oil, ¼ cup finely diced onion, ¼ cup finely diced celery, and ¼ cup finely diced carrots. Cook until the veggies are tender, about 3 minutes. Remove the pan from the heat and set it aside.
- In a large bowl, combine the cooked veggies, 1 pound ground sausage, 4 cups boxed stuffing bread crumbs, 1 tablespoon fresh chopped parsley, 1 teaspoon dried thyme, 1 large beaten egg, and 1 cup chicken broth. Mix using your hands until combined.
- Using a 2-inch scoop, scoop the mixture and roll it into a ball. Place each ball on the prepared pan.
- Bake for 25-30 minutes or until golden brown and cooked through. Dip with gravy or cranberry sauce!
Notes
Storage & Reheating Instructions
- Refrigerate: Once cooled, store sausage stuffing balls in an airtight container for up to 3–4 days.
- Reheat: Warm in the oven at 350°F for 6–8 minutes, or microwave for about 1 minute until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can it be done with chicken or goat meat sausage?
Yep! As long as it is ground meat, it should work in place of the sausage.
How many stuffing balls do you get per batch? Looking to make for 12-15 people
Could these be frozen after cooked and cooled ? Emergency add on to a late planned meal ? Freezer expiration ?
Hi Pamela did you ever get a about freezing the balls then cooking them on the day needed. I like making as much before Christmas so on the day I am not spending all day in the kitchen Would love to know if you tried it or if anyone got back to you
How many slices of bread would equal 5 cups?
And could you just use stuffing mix?
10 -12 slices of bread! And you don’t want to use stuffing mix because you need the bread to be soft to form into balls
What kind of sausage? Sweet Italian sausage? Does the bread need to be dried out in advance or off-the-shelf in the store bread will work?
I used ground sausage but if you would like a bit more flavor then you can do one that is flavored like Italian sausage. I didn’t dry the bread out in advance for this recipe.
Your foods are refreshing and super delightful !!!!!
These were easy to make and delicious with our Thanksgiving brunch. Needed to add a bit more breadcrumbs to hold their shape, I used Italian flavored breadcrumbs. Everyone loved them!