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Cornbread Sausage Stuffing Balls

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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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The Method – Muffin Tin vs Portion Scoop

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.

Three Cornbread Sausage Stuffing Balls for an appetizer
Cornbread Sausage Stuffing Balls appetizer -photo credit Jim Little

Gravy and Cranberry Sauce for Cornbread Sausage Stuffing Balls

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


Preheat oven to 375°F to crisp cornbread cubes.
Cut cooked cornbread into ¼-inch cubes and spread in a single layer on 2 baking sheets. Bake in preheated oven for 15 minutes. Cool. Transfer to large bowl. Set aside.
Cook the chorizo in a large skillet over medium-high heat until brown, breaking the sausage meat into small pieces while stirring, about 10 minutes. Remove from the pan. Once cooled the sausage can be cut into smaller pieces if desired. Add to cornbread.
In same pan add oil and sauté onion, red pepper and Anaheim chile until tender, 10-15 minutes. Add to cornbread along with the cilantro and oregano.
In a 2-cup measuring cup combine chicken stock and eggs. Pour into cornbread mixture and stir until evenly combined. Stuffing can be prepared to this point one day in advance.
BAKING - Preheat oven to 375°F. Line baking sheet with parchment paper.
Shape mixture into 2-inch balls using your hands or a portion scoop. Place on baking sheet 2 inches apart.
Brush with melted butter. Bake 20 minutes or until evenly browned and crisp on the outside.
SERVING - Serve hot with your choice of cranberry sauce, ancho chile gravy or your favourite gravy.


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