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Sage and Sausage Stuffing Balls

Close-up of golden brown stuffing balls seasoned with herbs, fresh from the air fryer.
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Bite-sized stuffing balls perfect for Thanksgiving or Christmas appetizers. These can be made ahead and reheated.

Ingredients

Scale
  • 1 package (16 ounces) pork sausage
  • 1 package (14 ounces) cornbread stuffing mix
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups chicken broth
  • 1 large egg, lightly beaten

Instructions

  1. Cook sausage in a large skillet over medium heat until browned. Drain grease.
  2. While sausage cooks, prepare the stuffing mix according to package directions, using 2 cups of chicken broth and the beaten egg.
  3. Melt butter in a separate skillet over medium heat. Add onion and celery and cook until softened, about 5-7 minutes. Stir in sage, pepper, and salt.
  4. Add the cooked sausage, sautéed vegetables, and prepared stuffing mix to a large bowl. Mix well to combine.
  5. Preheat your oven to 375°F (190°C).
  6. Roll the mixture into 1-inch balls and place them on a baking sheet.
  7. Bake for 15-20 minutes, or until golden brown and heated through.
  8. For air fryer: Arrange balls in a single layer in the air fryer basket. Cook at 375°F (190°C) for 8-10 minutes, flipping halfway through, until golden and heated through.

Notes

  • These stuffing balls can be made ahead and refrigerated for up to 2 days. Reheat in the oven or air fryer.
  • Serve with cranberry sauce or gravy for dipping.
  • For a vegetarian option, omit the sausage and use vegetable broth.

Nutrition

Find it online: https://cutcooktaste.com/stuffing-balls/