A fun, tasty new way to enjoy stuffing!
2 lb. regular-flavored ground sausage
2 pkgs. (6 oz. box each) Stove Top Stuffing Mix for Chicken
1-1/2 cup canned whole berries cranberry sauce
2 whole large eggs
3 Tbs. melted butter
2 cup cold water
Preheat oven to 325 degrees F.
In a pan, brown meat until no longer pink; drain grease well.
In a large bowl, combine dry stuffing mix and cooked sausage. Stir in cranberry sauce, egg, and water.
Shape mixture into 32-40 golf-size balls (heaping tablespoons). Place balls on foil-covered greased baking sheet. Brush balls with melted butter. Bake, uncovered, for 20 minutes.
Makes 8 servings, 4-5 balls each
Tip: Let mixture set for just a couple of minutes, prior to shaping into balls, so the stuffing has time to absorb some of the moisture. When shaping them into balls, you cup and lightly roll the mixture between two hands while lightly pressing into a ball shape. Mixture will be moist but will hold its shape.
In a pan, brown meat until no longer pink; drain grease well.
In a large bowl, combine dry stuffing mix and cooked sausage. Stir in cranberry sauce, egg, and water.
Shape mixture into 32-40 golf-size balls (heaping tablespoons). Place balls on foil-covered greased baking sheet. Brush balls with melted butter. Bake, uncovered, for 20 minutes.
Makes 8 servings, 4-5 balls each
Tip: Let mixture set for just a couple of minutes, prior to shaping into balls, so the stuffing has time to absorb some of the moisture. When shaping them into balls, you cup and lightly roll the mixture between two hands while lightly pressing into a ball shape. Mixture will be moist but will hold its shape.
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