Cheesy Sausage Stuffing Balls: A Festive Delight with a Savory Twist
Prepare to embark on a culinary adventure with our Cheesy Sausage Stuffing Balls. These savory bites are everything you love about a classic holiday stuffing, elevated with a delectable cheesy center that leaves you wanting more. This dish is not just for Thanksgiving; it's perfect for any festive occasion or gathering where you want to wow your guests with something special.
The key to their irresistible flavor lies in the quality of the ingredients and a few clever cooking techniques. Start with a hearty bulk sausage, providing a flavorful base, paired with a trinity mix of onions, bell peppers, and celery, which brings depth and a hint of sweetness. For added convenience, opt for a no-salt-added chicken broth, which allows you to control the seasoning to your preference.
The fun really starts when you incorporate aged cheddar cheese cubes inside each stuffing ball. This creates a molten center that oozes with each bite. Be sure to choose a cheese with a bold character—it will stand up to the robust flavors of the sausage and stuffing base beautifully.
Remember to beat the eggs well, or use an egg substitute for a lighter version, to bind everything together before baking these bites to crispy perfection. Serve them with a side of tangy cranberry sauce for dipping, elevating the experience with a sweet and savory contrast.
Ingredients
- 1 tablespoon olive oil: Helps sauté the sausage and vegetables, providing a rich base.
- 1 lb bulk sausage: Adds meaty flavor and heartiness.
- 1 (8-oz) package trinity mix (fresh diced onion, bell pepper, and celery): Offers sweetness and depth.
- 2 ½ cups no-salt-added chicken broth (or stock): Moistens the stuffing.
- 1 (14-oz) bag classic stuffing mix: Forms the base of the stuffing balls.
- Nonstick aluminum foil: Ensures easy cleanup and prevents sticking.
- 4 oz aged cheddar cheese, diced: Provides a gooey center with complex flavor.
- 2 eggs, beaten (or ½ cup egg substitute): Binds the mixture.
- Cranberry sauce, optional for dipping: Offers a tangy accent.
Step-by-Step Instructions
- Preheat a large sauté pan on medium-high heat for 2–3 minutes. Add olive oil to the pan, then the sausage. Cook for 8–10 minutes, stirring to crumble until no pink remains. The crumbles should be slightly crisp for texture.
- Add the trinity mix to the pan. Cook for 2–3 minutes until the vegetables soften, releasing aromatic flavors.
- Stir in the chicken broth and stuffing mix. Cook for 3–4 minutes to allow the stuffing to absorb the liquid fully. Remove the pan from heat and let the stuffing mixture cool slightly.
- Preheat the oven to 375°F (190°C). Line a baking sheet with nonstick aluminum foil to prevent sticking.
- Cut the cheese into 30 cubes, each about ¼-inch in size. Beat the eggs in a medium bowl, then stir them into the cooled stuffing mixture gently.
- Scoop or form 30 (1 ½-inch) balls from the mixture. Press an indentation in the center of each ball, insert a cheese cube, and mold the stuffing around it to seal the ball well.
- Arrange the balls on the prepared baking sheet. Bake for 18–20 minutes, until they are lightly browned and the sausage reaches an internal temperature of 165°F (74°C).
- Serve these delightful bites with cranberry sauce on the side, if desired, and watch them disappear!
Tips for Troubleshooting if Something Goes Wrong with the Recipe
- Too thick? Add a splash of chicken broth to the mixture while stirring.
- Too spicy? Mix in a little plain yogurt to mellow the heat.
- Cheese oozing out? Ensure the cheese cubes are completely encased in the stuffing before baking.
- Burnt bottoms? Double-layer the foil or use a silicone baking mat for extra protection.
Ideas for Pairing with the Recipe
Elevate your Cheesy Sausage Stuffing Balls with these complementary side dishes and drinks:
- Side Dishes: A crisp green salad with a lemon vinaigrette provides a refreshing contrast.
- Drinks: Pair with a well-rounded Sauvignon Blanc to complement the cheese and sausage flavors, or offer a spiced apple cider for non-alcoholic options.
- Desserts: End the meal on a sweet note with a light lemon sorbet, which refreshes the palate.
How to Store Properly
- For refrigeration: Place leftovers in an airtight container and store them in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through.
- For freezing: Allow the balls to cool completely before placing them in a freezer-safe container. Freeze for up to 2 months. Reheat directly from frozen at 375°F (190°C) for about 25 minutes.
- Cranberry sauce can also be stored in an airtight container for up to a week in the fridge.
FAQs
- Can I use a different cheese? Absolutely! Try mozzarella or gouda for a different flavor and melt.
- What if I'm gluten-free? Use a gluten-free stuffing mix and ensure your sausage is gluten-free.
- How can I make these vegetarian? Substitute the sausage with a plant-based sausage alternative.
- Can the balls be prepared ahead of time? Yes, assemble the balls a day in advance and refrigerate, then bake fresh on the day you serve them.
