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  • 8 oz pack spicy sausage
  • 2 C canola oil, plus 1/4 cup
  • 1 C all-purpose flour, divided
  • 3 C chicken stock
  • 1 (6 oz) box chicken flavored bread stuffing mix (made to package instructions)
  • 1 TBSP chopped parsley leaves
  • 1 TBSP chopped thyme leaves
  • 2 TBSP chopped scallions


  • Heat skillet over medium heat and drop dime size dollops of sausage into the pan. Cook until golden brown, approximately 12-15 minutes, remove from pan and set aside.
  • After removing sausage add a 1/4 C canola oil to pa and stir in 1/2 C flour. Stir to create a roux, and cook for approximately 3-4 minutes. Slowly add the chicken stock, stirring while you pour and let simmer, stirring frequently until it thickens, approximately 6-8 minutes.
  • In a separate saucepan, heat 2 C oil o medium-high heat to 350 degrees.
  • In a large bowl combine stuffing, parsley, thyme and scallions, mix.
  • Take quarter sized or 1 TBSP of stuffing mix and wrap it around the individual sausage balls Cover the sausage completely and set aside.
  • Once all sausage balls are coated in stuffing, dredge in remaining 1/2 cup of flour. Carefully drop into hot oil and fry until golden brown, about 2-3 minutes.
  • Serve with gravy.

Categories: Thanksgiving 
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