Ingredients
Equipment
Method
- Cook stuffing according to package instructions using water or chicken broth and butter. Let it cool completely before mixing to avoid cooking the egg.
- Brown the sausage in a skillet over medium-high heat, breaking it into crumbles. Cook until no pink remains, about 8–10 minutes. Drain excess fat and cool slightly.
- Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, combine the prepared stuffing, cooked sausage, cheddar cheese, beaten egg, parsley, poultry seasoning, salt, and pepper. Mix with your hands until evenly combined. Add broth or breadcrumbs as needed to adjust texture.
- Form the mixture into golf ball–sized rounds (about 1½–2 inches) and place them on the prepared baking sheet, spacing about 1 inch apart. Chill for 30 minutes to help them hold shape.
- Bake for 25–30 minutes or until golden brown and heated through (165°F internal temperature if using raw sausage). For extra crispiness, broil for 2–3 minutes at the end.
- Cool for 5 minutes before serving. Serve warm with cranberry sauce, gravy, or honey mustard for dipping.
Notes
Pro Tips: Always cool stuffing and sausage before mixing to prevent premature cooking of the egg. Chill formed balls before baking for best shape retention. Don’t overcrowd the pan—leave room for even browning.
