Cornbread Sausage Stuffing Balls are a cute little appetizer for the holiday season or simply a fun way to serve your stuffing at the big turkey feast. In my house this stuffing disappears pretty fast. I don’t need another way to serve stuffing but when I heard about stuffing balls I was intrigued.
Stuffing Balls can be made from any stuffing recipe and can be made any size you like. I took the recipe for my Cornbread Chorizo Stuffing, made a few adjustments and voilà, Cornbread Sausage Stuffing Balls. I simply increased the amount of liquid in the original stuffing recipe and added eggs to hold them together.
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I tried two methods to make these stuffing balls and found that using a portion scoop was easier and worked best. The balls stayed together and browned nicely in the oven. I think portion scoops are one of the BEST kitchen tools ever (and would be a nice gift for the right person). I used a scoop that measures 1½ tablespoons for a dainty appetizer size.
Making stuffing balls in a mini muffin tin still gave a uniform size and when they came out of my pan they were round enough to look like balls. So both methods worked well but some of these ones fell apart getting them out of the muffin tin. A small problem for a hungry cook, and they all tasted great.
For me stuffing needs both gravy and cranberry sauce. This week I did a simplified version of gravy using the drippings from a roasted chicken. When I have these for the holiday I’ll be making my entire Turkey Feast with a Southwestern flare and my all time favourite gravy, Ancho Chile Gravy.
My personal concoction to top these stuffing balls was two-thirds gravy to one-third whole cranberry sauce from a can. You can experiment with that at the table.
I’d love to hear in the comments below if you made stuffing balls and how that worked out for you.
|6 cups GF cornbread cubes (I used my cornbread recipe)|
|8 oz GF chorizo sausage, casing removed|
|1 onion, chopped small|
|1 red pepper, chopped small|
|½ fresh Anaheim chile, chopped small (or green pepper)|
|2 Tbsp chopped cilantro|
|¾ tsp dried oregano|
|2 eggs, lightly beaten|
|1 cup GF chicken stock|
|FINISHING – 3 Tbsp melted butter|
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