Great-Aunt Sybil's Sage And Sausage Stuffing Balls

Name: Great-Aunt Sybil's Sage and Sausage Stuffing Balls (Upgraded)
Total time: 1 h 15 min
Yield: 12
Cuisine: Holiday
Ingredients: 1/2 lb Bulk pork sausage; 1/2 lb Bulk chicken sausage; 10 cups Cubed day-old sourdough bread; 1 cup Onion-diced; 2 stalks Celery-diced; 2 cloves Garlic-minced; 2 tbsp Fresh sage-chopped; 1 tsp Dried thyme; 1/2 cup Pecans-toasted and chopped; 1 tbsp Dry sherry; 1/2 tsp Black pepper; 1 tsp Salt; 1 cup Chicken broth; 1/4 cup Melted butter; 1 Large egg-beaten

⏱1h 15m

👥12

🔥320 cal

Medium

🍽️Holiday

A refined version of the classic stuffing balls, featuring a blend of pork and chicken sausage, toasted pecans, and a touch of sherry.

1/2 lb Bulk pork sausage

1/2 lb Bulk chicken sausage

10 cups Cubed day-old sourdough bread

1 cup Onion-diced

2 stalks Celery-diced

See all 15 ingredients ↓

(0 reviews)

⏱1h 15m

👥12

🔥320 cal

Medium

🍽️Holiday

A refined version of the classic stuffing balls, featuring a blend of pork and chicken sausage, toasted pecans, and a touch of sherry.

#Stuffing #Sausage #Sage #Pecans #Side Dish #Holiday

Instructions

Preheat oven to 350°F (175°C). Grease a baking dish.
In a large skillet, cook the Pork and Chicken Sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the Onion, Celery, and Garlic to the skillet with the sausage and cook until softened, about 7 minutes.
Deglaze the pan with the Dry sherry, scraping up any browned bits from the bottom.
In a large bowl, combine the Bread, cooked Sausage mixture, Sage, Thyme, Pecans, Salt, and Pepper.
In a separate bowl, whisk together the Chicken broth and Melted butter. Pour over the bread mixture and stir gently to combine.
Add the beaten Egg and mix well.
Form the mixture into 1-inch balls and place them in the prepared baking dish.
Bake for 25-30 minutes, or until golden brown and heated through.

Ingredients

1/2 lb 225 g Bulk pork sausage
1/2 lb 225 g Bulk chicken sausage
10 cups 2370 mL Cubed day-old sourdough bread
1 cup 237 mL Onion-diced
2 stalks 110 g Celery-diced
2 cloves 6 g Garlic-minced
2 tbsp 30 mL Fresh sage-chopped
1 tsp 5 mL Dried thyme
1/2 cup 60 g Pecans-toasted and chopped
1 tbsp 15 mL Dry sherry
1/2 tsp 2.5 mL Black pepper
1 tsp 5 mL Salt
1 cup 237 mL Chicken broth
1/4 cup 60 mL Melted butter
1 50 g Large egg-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 Pork and Chicken Sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the Onion, Celery, and Garlic to the skillet with the sausage and cook until softened, about 7 minutes.
Deglaze the pan with the Dry sherry, scraping up any browned bits from the bottom.
In a large bowl, combine the Bread, cooked Sausage mixture, Sage, Thyme, Pecans, Salt, and Pepper.
In a separate bowl, whisk together the Chicken broth and Melted butter. Pour over the bread mixture and stir gently to combine.
Add the beaten Egg and mix well.
Form the mixture into 1-inch balls and place them in the prepared baking dish.
Bake for 25-30 minutes, or until golden brown and heated through.