Italian Stuffing Balls
These Italian Stuffing Balls are a fun twist on the classic holiday side dish!
Servings: 8 servings
Calories: 421kcal
Ingredients
- 1 loaf white sandwich bread day-old *see note
- 16 oz. Johnsonville Italian Hot Ground Sausage
- ¾ cup celery diced
- ¾ cup white onion diced
- 1 large egg lightly beaten
- 1¼ cups low-sodium chicken stock
- 1 Tbsp Italian seasonings
Instructions
- Spray a small baking dish with nonstick baking spray; set aside.
- Preheat oven to 350°F.
- Place sausage in large skillet over medium heat. Cook, stirring occasionally, until sausage is browned and fully cooked. Transfer cooked sausage to a paper-towel lined plate and pat dry; set plate aside.
- Lightly wipe excess grease out of pan. Add celery and onions. Sauté over medium heat, stirring occasionally, for 5-6 minutes, or until onions have softened slightly.
- Meanwhile, cut bread into ½” cubes and place in a large mixing bowl.
- Add cooked onions and celery to bowl along with cooked sausage, egg, chicken stock and Italian seasonings.
- Mix together with your hands until bread is well moistened but not soggy. Shape mixture into (8) balls. (Each stuffing ball will be ~3” across.) Place stuffing balls into prepared baking dish.
- Bake at 350°F for 30 minutes, or until tops of stuffing balls are crispy. Serve hot.
Notes
We use a loaf of store-bought white sandwich bread and simply slice the top of the package open. Then we let it sit out on the counter for a day before making these stuffing balls.
Nutrition
Calories: 421kcal | Carbohydrates: 44g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 805mg | Potassium: 332mg | Fiber: 3g | Sugar: 5g | Vitamin A: 127IU | Vitamin C: 2mg | Calcium: 248mg | Iron: 4mg
