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  • 1 lb. bulk sweet Italian sausage
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1 egg
  • 1 pkg. (8 oz.) herb seasoned stuffing mix
  • 1 cup chicken broth
  • 1/2 cup chopped fresh or frozen cranberries, thawed if frozen
  • 1/3 cup butter, melted


  • Preheat oven to 325 degrees. Heat non-stick skillet over high heat. Add sausage, celery and onion. Cook until meat is browned and vegetables are softened. 10 minutes. Remove from heat; drain and discard fat from skillet. In bowl beat egg; stir in sausage mixture, stuffing mix, broth and cranberries. With hands form mixture into 8 balls. Place stuffing balls on ungreased baking sheet; drizzle with butter. Bake until browned, 30 minutes. (To make ahead, form balls, place on baking sheet and cover with plastic wrap. Refrigerate overnight; drizzle with butter and bake until browned and heated through. 35 minutes.

Categories: Thanksgiving 
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