Great-Aunt Sybil's Sage And Sausage Stuffing Balls

Name: Great-Aunt Sybil's Sage and Sausage Stuffing Balls (Elevated)
Total time: 1 h 30 min
Yield: 12
Cuisine: Holiday
Ingredients: 1 lb Italian sausage-sweet or hot, casings removed; 10 cups Cubed day-old brioche bread; 1 cup Shallots-finely diced; 2 stalks Celery-finely diced; 3 cloves Garlic-minced; 1/4 cup Fresh sage-finely chopped; 2 tbsp Fresh parsley-finely chopped; 1 tbsp Fresh thyme leaves; 1/4 cup Walnuts-toasted and chopped; 1 tsp Truffle oil; 1 tsp Sea salt; 1/2 tsp Freshly ground black pepper; 1 cup Chicken stock-homemade preferred; 1/4 cup Unsalted butter-melted; 2 Large eggs-lightly beaten

⏱1h 30m

👥12

🔥380 cal

Hard

🍽️Holiday

A luxurious take on the classic stuffing balls, featuring Italian sausage, brioche bread, fresh herbs, and a hint of truffle oil.

1 lb Italian sausage-sweet or hot, casings removed

10 cups Cubed day-old brioche bread

1 cup Shallots-finely diced

2 stalks Celery-finely diced

3 cloves Garlic-minced

See all 15 ingredients ↓

(0 reviews)

⏱1h 30m

👥12

🔥380 cal

Hard

🍽️Holiday

A luxurious take on the classic stuffing balls, featuring Italian sausage, brioche bread, fresh herbs, and a hint of truffle oil.

#Stuffing #Sausage #Sage #Brioche #Truffle Oil #Side Dish #Holiday

Instructions

Preheat oven to 350°F (175°C). Grease a baking dish.
In a large skillet, cook the Italian Sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the Shallots, Celery, and Garlic to the skillet with the sausage and cook until softened, about 8 minutes.
In a large bowl, combine the Bread, cooked Sausage mixture, Sage, Parsley, Thyme, Walnuts, Salt, and Pepper.
In a separate bowl, whisk together the Chicken stock and Melted butter. Pour over the bread mixture and stir gently to combine.
Add the beaten Eggs and Truffle oil and mix well.
Form the mixture into 1-inch balls and place them in the prepared baking dish.
Bake for 30-35 minutes, or until golden brown and heated through.

Ingredients

1 lb 450 g Italian sausage-sweet or hot, casings removed
10 cups 2370 mL Cubed day-old brioche bread
1 cup 237 mL Shallots-finely diced
2 stalks 110 g Celery-finely diced
3 cloves 9 g Garlic-minced
1/4 cup 30 mL Fresh sage-finely chopped
2 tbsp 30 mL Fresh parsley-finely chopped
1 tbsp 15 mL Fresh thyme leaves
1/4 cup 60 g Walnuts-toasted and chopped
1 tsp 5 mL Truffle oil
1 tsp 5 mL Sea salt
1/2 tsp 2.5 mL Freshly ground black pepper
1 cup 237 mL Chicken stock-homemade preferred
1/4 cup 60 mL Unsalted butter-melted
2 100 g Large eggs-lightly beaten

Equipment

Large skillet
Large bowl
Whisk
Baking dish

Instructions

Preheat oven to 350°F (175°C). Grease a baking dish.
In a large skillet, cook the Italian Sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the Shallots, Celery, and Garlic to the skillet with the sausage and cook until softened, about 8 minutes.
In a large bowl, combine the Bread, cooked Sausage mixture, Sage, Parsley, Thyme, Walnuts, Salt, and Pepper.
In a separate bowl, whisk together the Chicken stock and Melted butter. Pour over the bread mixture and stir gently to combine.
Add the beaten Eggs and Truffle oil and mix well.
Form the mixture into 1-inch balls and place them in the prepared baking dish.
Bake for 30-35 minutes, or until golden brown and heated through.

Nutrition per serving

Calories 380