Cornbread Sausage Stuffing Balls can be a cute little appetizer or just a fun way to serve stuffing as part of a turkey dinner. In my house the stuffing disappears pretty fast no matter how I serve it. I didn’t need another way to serve stuffing, I just wanted to make stuffing balls because they were a change from the ordinary.
You can make Stuffing Balls from any stuffing recipe and you can make them any size you like. I started with the recipe for my usual Cornbread Chorizo Stuffing. Then I simply increased the amount of liquid in the recipe and added a few eggs to hold them together.
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I tried two methods to make these stuffing balls. Using a portion scoop was easiest plus the balls stayed together and browned evenly in the oven. I personally think portion scoops are one of the BEST kitchen tools ever (and would be an excellent gift for any cook). The scoop that measures 1½ tablespoons makes a dainty appetizer size.
I also tried making stuffing balls in a mini muffin tin. They were a uniform size and browned nicely but some of them broke taking them out of the pan.
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 make these for the holiday as part of my big Turkey Feast they will be accompanied by Ancho Chile Gravy and Cranberry Orange Cilantro Salsa.
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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