Sausage and Stuffing Balls

By commercecook

These balls can be made a day in advance.

Ingredients

• 1 pound sausage meat - I used Jimmy Dean original pork sausage.
• 1 stalk celery, finely diced
• 1/2 medium onion, finely diced
• 1/4 cup dried cherries or cranberries, finely chopped (I think I would add more next time.)
• 1/2 cup cheddar cheese, shredded (I think I would add a little more next time.)
• 1 box Stove Top Stuffing (I had Partridge Farms, original not the crouton kind, so I added it at the very end. Just enough to hold it together. I think a whole box of Stove Top might be too much.)
• 1 cup chicken broth
• 2 eggs - beaten

Details

Adapted from joandsueblogspot.ca

Preparation

Step 1

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or Silpat mat. Set aside.
In a medium frying pan, cook sausage meat until no longer pink. Add in the celery and cnion and cook, stirring often, until vegetables have softened - about 4 minutes. Remove from heat and let cool a bit. In a large bowl, combine cranberries or cherries, and cheese. Add chicken broth and two eggs. Stir well. Stir in the cooked sausage mixture. Add stuffing mix as directed above. Using a cookie scoop,or pinch off, a golf ball sized amount. Press mixture into a ball and set on prepared cookie sheet. Bake for 15 minutes.

I made these a day ahead, covered, and refrigerated.