Turkey Sausage Stuffing Balls recipe
Sausage Stuffing Balls Below ↙️
Makes: 12 Jumbo or 24 Mini Balls
🐺1 lb. turkey sausage (any style, but preferably Italian)
🐺1 box (6 oz.) cornbread stuffing mix
🐺1 C. cheddar, 2%, shredded
🐺1 C. green onions, thinly sliced
🐺1 C. tri-colored bell peppers, diced
🐺1 egg, whisked
🐺1-1/2 C. hot chicken broth (almost to boiling)
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Preheat oven to 350. Prepare a large baking tray with parchment paper, or cooking oil. if you have an oven-proof metal baker’s rack, lightly spray and place inside a large tray. Any grease or extra liquids can drain from the sausage balls as they cook.
In a large bowl, add onions, peppers, stuffing mix, and egg. Mix well until the egg is evenly distributed. Begin to slowly pour the broth in, constantly stirring the mixture. The egg will not cook unless the water is boiling and you do not stir. So the right temp + stirring is key.
Allow mixture to sit for 2-3 mins to soak broth. Add uncooked sausage to the bowl, breaking up as you add.
Next, toss in the shredded cheese. Use your hands or a large sturdy spoon to mix together until everything is well blended. The mixture should be sticky, but easily molded into a ball/holding its shape.
Begin portioning out even-sized balls on the prepared pan. For smaller portions, aim for a tablespoon or golf-sized balls. For jumbo, use a large cookie scoop or 1/4 C. measuring spoon.
Bake on the center rack for 25-30 mins. They will be golden brown. These also do really well in an air-fryer; prep the tray with nonstick cooking spray first.
These finger foods are crisp on the outside and have a fluffy moist interior, but avoid a soggy or undercooked taste. They’re not dense like a meatball either. A happy medium!