Sausage Stuffing Balls Recipe: The Ultimate Holiday Appetizer

When holiday hosting gets hectic and your oven is packed with turkey and casseroles, you need a side dish that’s easy, delicious, and doesn’t compete for precious oven space. Enter sausage stuffing balls—the genius solution that transforms traditional stuffing into perfectly portioned, crowd-pleasing bites. These savory little spheres pack all the classic Thanksgiving flavors into one golden-brown package, and they’re so simple to make that you’ll wonder why you didn’t discover them sooner.

Whether you’re planning your Thanksgiving spread, prepping for a Christmas dinner, or looking for the perfect potluck contribution, these sausage stuffing balls deliver every single time. The combination of seasoned pork sausage, cheese, and herb-infused stuffing creates an irresistible flavor that has guests reaching for seconds and thirds. Best of all, you can make them ahead and freeze them, which means less stress on the big day and more time to actually enjoy your gathering.

this recipe

Why These Sausage Stuffing Balls Are a Game-Changer

There’s a reason these stuffing balls have become a holiday staple in kitchens across America. They solve so many problems that come with traditional holiday meal planning while delivering incredible flavor in every bite.

Here’s what makes this recipe absolutely essential:

• Space-saving design: No need for a large casserole dish hogging valuable oven real estate—these bake on a single sheet pan
• Perfect portion control: Everyone gets their own perfectly sized serving without fighting over the stuffing spoon
• Make-ahead marvel: Prepare them days or even weeks in advance and simply bake when needed
• Freezer-friendly: Both raw and cooked versions freeze beautifully for up to three months
• Party-perfect: Double as an appetizer or side dish, making them incredibly versatile for any gathering
• Kid-approved: The bite-sized format and cheesy goodness make them a hit with even the pickiest eaters

Unlike traditional stuffing that can get soggy on the bottom or dry on top, these balls bake evenly all around, creating a golden crust that’s crispy on the outside while staying moist and flavorful on the inside. They’re also infinitely more portable than pan stuffing, making them ideal for potlucks, tailgates, and holiday party hopping.

Essential Ingredients for Perfect Stuffing Balls

The beauty of this recipe lies in its simplicity. You’ll need just a handful of ingredients, most of which you probably already have in your pantry during the holiday season.

Main Ingredients:

• 1 pound bulk pork sausage—the star that brings savory, seasoned flavor to every bite
• 6 ounces dry stuffing mix—choose herb-seasoned, sage, or cornbread varieties
• 3 cups shredded sharp cheddar cheese—creates that irresistible cheese pull and rich flavor
• 1 large egg—acts as the binder that holds everything together perfectly
• 1/4 cup fresh parsley—adds color and a fresh, herbaceous note
• 2 teaspoons poultry seasoning—the essential spice blend that screams “holiday dinner”
• Kosher salt and black pepper—for seasoning to taste

For Preparing the Stuffing:

• Water or chicken broth—follow package directions for your stuffing mix
• Butter—typically needed for stuffing preparation per box instructions

The ingredient list is intentionally simple because the magic happens in how these components come together. The sausage provides moisture and fat, the cheese adds creaminess and stretch, and the stuffing gives that familiar bread-based texture everyone loves. When combined with the aromatics and seasoning, you get a flavor bomb that tastes like hours of effort but takes minutes to prepare.

Step-by-Step Instructions for Sausage Stuffing Balls

Making these stuffing balls is straightforward and forgiving, perfect for both experienced cooks and kitchen novices. Follow these detailed steps for guaranteed success.

Prepare Your Stuffing Mix

Start by preparing your dry stuffing mix according to the package directions. Most brands call for combining the stuffing with hot water or chicken broth and butter, then letting it stand for about five minutes until the liquid is absorbed. Using chicken broth instead of water adds an extra layer of flavor that elevates the final result. Once prepared, spread the stuffing on a plate and let it cool to room temperature—this is important because hot stuffing will cook the egg when you mix everything together.

Pro tip: If you want to save time, you can prepare the stuffing the night before and store it covered in the refrigerator. Just bring it to room temperature before mixing with the other ingredients.

Cook and Prepare the Sausage

While your stuffing cools, it’s time to handle the sausage. If you’re using bulk sausage from a tube or tray, you can use it raw and it will cook through during baking. However, for the best texture and to avoid excess grease, I strongly recommend browning the sausage first in a large skillet over medium-high heat. Break it into small crumbles as it cooks, stirring occasionally until no pink remains and the meat develops some golden-brown bits. This takes about 8-10 minutes.

Once cooked, drain the sausage thoroughly in a colander or on paper towels to remove excess fat. Let it cool for a few minutes before adding it to your mixture. This extra step prevents greasy stuffing balls and ensures the sausage is fully cooked before baking.

Combine All Ingredients

Preheat your oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat. In your largest mixing bowl, combine the cooled prepared stuffing, cooked sausage, shredded cheddar cheese, beaten egg, chopped fresh parsley, and poultry seasoning. Season generously with kosher salt and freshly ground black pepper.

Here’s where getting your hands dirty pays off—literally. Use your hands to mix everything together thoroughly, squeezing and kneading the mixture until all ingredients are evenly distributed. The mixture should hold together when squeezed but not be overly wet or dry. If it seems too dry and crumbly, add a tablespoon of water or broth. If it’s too wet, add a handful of additional stuffing mix or breadcrumbs.

Shape Into Balls

Using your hands or a large cookie scoop, portion out the mixture and roll it into balls about the size of a golf ball—roughly 1.5 to 2 inches in diameter. Pack each ball firmly as you roll it to ensure it holds together during baking. This firm packing is crucial for preventing the balls from falling apart.

As you form each ball, place it on your prepared baking sheet, spacing them about an inch apart. They won’t spread much during baking, so they don’t need tons of space between them. This recipe typically makes about 20-24 stuffing balls depending on your sizing.

For the best results, pop the formed balls into the refrigerator for at least 30 minutes before baking. This chilling time helps them firm up and hold their shape better in the oven. If you’re making these ahead, you can chill them overnight or even freeze them at this stage.

Bake to Golden Perfection

Slide your baking sheet into the preheated oven and bake for 25-30 minutes. You’re looking for a beautiful golden-brown exterior and an internal temperature of at least 165°F if you used raw sausage. The cheese should be melted, bubbling, and creating those irresistible crispy bits around the edges.

If you prefer extra-crispy stuffing balls, you can broil them for the last 2-3 minutes of cooking time. Just watch them carefully—the line between perfectly golden and burnt is thin under the broiler.

Let the stuffing balls rest on the baking sheet for about 5 minutes before serving. This cooling period helps them set up and makes them easier to handle. Transfer them to a serving platter and watch them disappear.

Pro Tips for the Best Sausage Stuffing Balls

Want to take these from great to absolutely spectacular? These insider tips will ensure your stuffing balls are the star of every holiday table.

Choose the right sausage: While mild pork sausage works perfectly, don’t be afraid to experiment with Italian sausage for an herby twist, spicy sausage for heat lovers, or even sweet Italian sausage for a slightly different flavor profile. Jimmy Dean, Bob Evans, and store brands all work equally well.

Pre-cook your sausage: I cannot stress this enough—browning the sausage before mixing eliminates excess grease and ensures it’s fully cooked. Raw sausage can make your stuffing balls greasy and may not cook through completely in the center.

Use quality cheese: Sharp cheddar provides the best flavor, but don’t limit yourself. Try a combination of cheddar and Gruyère for sophistication, add some Parmesan for sharpness, or mix in pepper jack for a spicy kick. Pre-shredded cheese works fine, but freshly shredded melts better.

Season boldly: The stuffing mix and sausage provide some seasoning, but don’t be shy with additional salt, pepper, and poultry seasoning. These balls can handle bold flavors, especially since they’re competing with other highly seasoned dishes on the holiday table.

Perfect the texture: The mixture should be moist enough to hold together but not wet or mushy. If your stuffing was prepared too wet, the balls will be difficult to form and may spread during baking. If too dry, they’ll crumble. Adjust with water or additional stuffing mix as needed.

Uniform sizing matters: Try to make all your balls the same size so they cook evenly. A large cookie scoop or ice cream scoop ensures consistency and speeds up the portioning process significantly.

Delicious Variations to Try

Once you’ve mastered the basic recipe, these variations will keep things interesting and help you customize the stuffing balls to your preferences or dietary needs.

Cranberry Pecan Stuffing Balls: Add 1/2 cup dried cranberries and 1/2 cup chopped toasted pecans to the mixture for a sweet-savory combination that screams Thanksgiving. The cranberries provide bursts of tartness that cut through the richness beautifully.

Herb Lovers’ Version: Double the fresh herbs by adding fresh sage, thyme, and rosemary along with the parsley. Use herb-seasoned stuffing mix for maximum herbaceous flavor. This variation pairs exceptionally well with turkey and chicken.

Spicy Sausage Balls: Use hot Italian sausage or add 1/2 teaspoon of red pepper flakes to the mixture. Swap cheddar for pepper jack cheese and add diced jalapeños for an extra kick. Serve with ranch dressing for cooling contrast.

Breakfast-Style: Use breakfast sausage instead of Italian sausage and add 1/4 cup cooked, crumbled bacon. These make an amazing brunch side dish or can be served as a complete breakfast when paired with eggs.

Italian-Inspired: Use Italian sausage, add sun-dried tomatoes and Italian cheese blend, and substitute Italian-seasoned breadcrumbs for some of the stuffing mix. Serve with marinara sauce for dipping.

Apple Sage: Add 1/2 cup finely diced apple and increase the sage in your poultry seasoning. The subtle sweetness from the apple pairs wonderfully with pork sausage.

Serving Suggestions and Pairings

These versatile stuffing balls shine in multiple contexts, from formal holiday dinners to casual game day spreads. Here’s how to serve them for maximum impact.

Holiday Dinner Side: Arrange the stuffing balls on a large platter alongside your turkey, ham, or prime rib. They pair beautifully with all traditional holiday sides—mashed potatoes, green bean casserole, roasted vegetables, and cranberry sauce. The cranberry sauce is particularly perfect for dipping or spooning over the balls.

Party Appetizer: Serve them on toothpicks with small bowls of cranberry sauce, gravy, or honey mustard for dipping. They’re the perfect finger food that guests can grab while mingling. Set out small plates and napkins nearby for easy snacking.

Brunch Addition: These make an unexpected but welcome addition to brunch spreads. Serve them alongside quiche, fruit salad, and pastries for a savory component that balances sweeter breakfast items.

Game Day Snack: Arrange them in a basket lined with a festive napkin and set out multiple dipping sauces—ranch dressing, BBQ sauce, honey mustard, and marinara all work wonderfully.

Best Dipping Sauces: While they’re delicious on their own, these sauces take stuffing balls to the next level: turkey gravy (the classic choice), cranberry sauce (sweet-tart perfection), ranch dressing (creamy and cooling), honey mustard (sweet and tangy), or even apple butter for a unique twist.

Pair them with beverages like crisp white wine, apple cider, or even beer for casual gatherings. For non-alcoholic options, sparkling cider or cranberry juice cocktails complement the savory flavors nicely.

Make-Ahead and Storage Tips

One of the biggest advantages of sausage stuffing balls is how well they adapt to make-ahead meal prep. Here’s everything you need to know about storing and reheating them.

Refrigerator Storage: Cooked stuffing balls keep beautifully in an airtight container in the refrigerator for up to four days. Layer them with parchment paper between levels to prevent sticking. Many people actually prefer the flavor after a day or two, as the seasonings have more time to meld together. They make excellent leftovers for quick snacks, lunch sides, or even breakfast alongside eggs.

Freezing Raw Balls: This is my preferred make-ahead method because you get that fresh-baked taste and texture when you cook them. After forming the balls, place them on a parchment-lined baking sheet and freeze for 1-2 hours until solid. Transfer the frozen balls to freezer bags or containers, removing as much air as possible. They’ll keep for up to three months. When ready to bake, you can cook them straight from frozen—just add 5-10 minutes to the baking time.

Freezing Cooked Balls: Already baked stuffing balls freeze equally well. Let them cool completely, then freeze on a baking sheet before transferring to storage containers. They’ll keep for up to three months. This method is great when you want to prepare entirely ahead and just need to reheat before serving.

Reheating from Refrigerated: For best results, reheat refrigerated stuffing balls in a 350°F oven for 10-15 minutes until heated through. You can also microwave them for 30-45 seconds per ball, though the oven method maintains better texture. For extra crispiness, broil them for the last 2 minutes.

Reheating from Frozen: Cooked frozen balls can go straight from freezer to oven at 350°F for 20-25 minutes. Check that they’re heated all the way through before serving. Raw frozen balls should be baked at 350°F for 30-35 minutes or until golden brown and cooked through.

Common Mistakes and How to Avoid Them

Even with a straightforward recipe like this, a few common pitfalls can affect your results. Here’s what to watch out for and how to ensure success every time.

Using raw sausage without pre-cooking: While you technically can use raw sausage and it will cook through in the oven, this often results in greasy, less flavorful stuffing balls. The sausage releases its fat during baking, which can make the balls fall apart and create a greasy texture. Always brown and drain your sausage first for the best results.

Making the stuffing too wet: This is the most common mistake. If your prepared stuffing is soupy or overly moist, your balls won’t hold their shape. Follow the package directions exactly and let the stuffing cool and firm up before mixing. If it seems too wet, add more dry stuffing mix or breadcrumbs until you achieve a moldable consistency.

Skipping the chill time: I know it’s tempting to skip straight to baking, but that 30-minute refrigeration period really does make a difference. The chilling helps the balls hold their shape during baking and prevents them from spreading or falling apart. If you’re in a rush, even 15 minutes helps.

Overcrowding the pan: Space your stuffing balls about an inch apart on the baking sheet. Crowding them prevents proper air circulation and can lead to uneven cooking. You want each ball to develop that golden crust all around, which can’t happen if they’re touching.

Not packing them firmly enough: When forming the balls, squeeze and pack the mixture tightly. Loosely formed balls will crumble during baking. Think of it like making a snowball—you need to pack it tight.

Incorrect internal temperature: If using raw sausage, make sure the balls reach an internal temperature of 165°F. An instant-read thermometer is your friend here. Undercooking poses a food safety risk, while overcooking makes them dry.

Frequently Asked Questions

Can I make these without egg? The egg acts as a crucial binder, but you can substitute it with 1/4 cup of unsweetened applesauce or 3 tablespoons of ground flaxseed mixed with 3 tablespoons of water (let it sit for 5 minutes to thicken). The texture may be slightly different, but they’ll still hold together.

What’s the best type of stuffing mix to use? Any herb-seasoned, sage, or cornbread stuffing mix works wonderfully. Pepperidge Farm, Stove Top, and store brands all deliver great results. Cornbread stuffing adds a subtle sweetness, while herb varieties pack more savory flavor. Use what you prefer or what you have on hand.

Can I use turkey sausage or chicken sausage instead? Absolutely! Turkey or chicken sausage makes a lighter version. Just be aware that these sausages are leaner and have less flavor than pork, so you may need to add extra seasoning and a tablespoon or two of olive oil to the mixture to keep them moist.

How do I know when they’re done baking? Look for a golden-brown exterior and an internal temperature of 165°F if you used raw sausage. The cheese should be bubbly and slightly crispy around the edges. If you pre-cooked your sausage, you just need them heated through and golden on the outside, about 25 minutes.

Can I air fry these instead of baking? Yes! Air frying works beautifully and gives you an even crispier exterior. Cook them at 375°F for 12-15 minutes, shaking the basket halfway through. You may need to work in batches depending on your air fryer size.

Why are my stuffing balls falling apart? This usually happens for one of three reasons: the mixture was too dry (add a tablespoon of water or broth), you didn’t pack them firmly enough when forming them, or you skipped the refrigeration time. Make sure to address all three factors for balls that hold together perfectly.

Can I make mini versions for appetizers? Definitely! Roll them into smaller, 1-inch balls for bite-sized appetizers. Reduce the baking time to 15-20 minutes since they’re smaller and will cook faster. These are perfect for parties and cocktail hour.