I love stuffing especially with gravy. To me it is great comfort food that is dressed up for the holidays. I generally make this stuffing for Thanksgiving but when we were back in the UK my MIL did up a lovely roast pork with stuffing balls. If I was smart I would have asked for the recipe. I wasn’t. However, I figured I could adjust my usual stuffing, add an ingredient, and make them into balls. I think they are great because the best part of stuffing is the browned edges with a bit of crispy to it. Now everyone gets it with their stuffing.
Unlike the spinach balls, I knew I had all the ingredients! 🙂
It’s important to plan ahead somewhat for this dish as the bread needs to be stale. I usually get a sourdough boule and break it up a day or two before making this. Leave it out for all the pieces to get a bit hard. Because these will make the balls the pieces need to be somewhat small.
I baked these at about 350F/175C. Because we had so many things going on in the oven this seemed the average temp. These can be baked at a higher temp, just keep an eye on them.
Chop up about a half an onion finely and a few cloves of garlic. Saute them in olive oil until softened.
Add two cups of veg bouillon and simmer for about 10 minutes. While this is cooking chop about a cup of cranberries and several fresh sage leaves.
Mix the cranberries and sage in with the bread and then work in about a pound of sausage of your choice. I chose mild Italian sausage for this. I didn’t want any flavours overpowering the sourdough or the sage.
Now here comes the messy part. Just take off your rings and roll up your sleeves! Pour in the broth with the onions and garlic and mix well. Take a few minutes to do this so you don’t have any dry bread bits. Add about a cup of shredded Italian cheeses and mix thoroughly. Form into balls and place onto a cookie sheet. As these won’t spread while baking you can keep them somewhat close to each other. This recipe makes a lot of balls.
I baked these about 20 minutes or so. Once they are golden brown check one to make sure it is cooked through.
These could easily be made vegetarian. Just remove the sausage. Though I have to say this is the first time I used meat in stuffing and it worked really well with the sourdough.
It also paired well with the apple sage gravy I made to go with the turkey.