Ingredients
1 pound bulk pork sausage
1 large yellow onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
1 cup (2 sticks) unsalted butter, melted
1 loaf (about 12–14 ounces) sturdy white or sourdough bread, cut into 1/2-inch cubes and left out to dry overnight
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, lightly beaten
3 to 4 cups low-sodium chicken or turkey broth
Instructions
1. Preheat your oven to 375°F (190°C) and grease a large baking sheet or muffin tin.
2. In a skillet over medium-high heat, cook the pork sausage until browned and cooked through. Remove with a slotted spoon, reserving drippings.
3. Add chopped onion and celery to the skillet with drippings and cook until soft, about 5–7 minutes. Add garlic and cook 1 more minute.
4. In a large bowl, combine dried bread cubes, cooked sausage, and vegetable mixture. Toss gently.
5. Add chopped sage, thyme, salt, and pepper to the bowl and mix to evenly distribute.
6. In a separate bowl, whisk the eggs and melted butter together.
7. Pour the egg and butter mixture over the bread mixture and toss gently.
8. Gradually add 3 cups of broth to moisten the mixture, adding more if needed. Let sit 10 minutes to absorb.
9. Form into 2–3 inch balls and place on baking sheet or in muffin tin.
10. Bake for 25–30 minutes or until golden brown and crispy on the outside. Serve warm.
Notes
Use sourdough or sturdy white bread and let it dry overnight for the best texture.
Avoid overmixing the stuffing mixture to keep the stuffing balls light and fluffy.
Brush the tops with melted butter before baking for extra golden crispiness.
Make ahead: shape balls up to 2 days in advance and refrigerate. Bake when ready to serve.
Reheat leftovers in the oven or air fryer to regain crispy texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffing ball
- Calories: 210
- Sugar: 2g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg