Kittencal's Holiday Cranberry Stuffing Balls
This may easily be doubled and i suggest that you do so, your guests will be devouring these instead of the turkey or roast! If you like lots of sage flavor then you might want to add in some dried sage to the stuffing mixture --- plan ahead the mixture must be chilled for a minimum of 2 hours before shaping into balls, make certain to crumble the pork very finely while browning, also make certain to finely chop the onion and celery, it will make shaping the balls easier --- servings is only estimated it will depend on the size you shape the balls, prep time includes 2 hour chilling time. If desired you can also fry these in a little butter in a skillet, just flatten the balls slightly before frying, omit drizzling or brushing the balls with butter if you are frying them in butter --- also see recipe #65208
Steps
Remove the sausage from casings , then place the sausage in a skillet.
Brown over medium heat breaking up the meat into very small pieces while cooking set aside.
Melt 3 tablespoons butter in the same skillet.
Add in onion and celery.
Saut for about 5-6 minutes or until very soft.
Add in the cooked sausage back to the skillet , then add in the chicken broth.
Bring just to a simmer , scraping up any browned bits in the bottom of the skillet , then place the sausage / onion mixture into a large bowl.
Add in the stuffing mixture packet along with the chopped cranberries , parmesan cheese and eggs.
Mix until well combined.
Season with lots of black pepper and a little salt.
Cover and chill the mixture for about 2 hours.
Using moistened hands form the mixture into small even balls and place the balls into a shallow greased casserole dish.
If you find that the mixture is too moist and will not hold together well just add in a little dried bread crumbs , if it is too dry add in .
Ingredients
pork sausage, butter, onion, celery, garlic, low sodium chicken broth, turkey stuffing mix, cranberries, parmesan cheese, eggs, ground black pepper, seasoning salt