Kittencal's Cranberry Sausage Stuffing Balls

Created by KittenCal on October 15, 2011

Ingredients

3/4 pound pork sausage, bulk (or use Italian sausages, casings removed)
3 tablespoons butter (can use a bit more)
1 onion, small (finely chopped)
1 celery rib (finely chopped)
3 garlic cloves, minced
3/4 cup chicken broth, low sodium (or use 1/2 cup regular chicken broth and 1/4 cup water)

Step 1: Remove the sausage from casings, then place the sausage in a skillet; brown over medium heat breaking up the meat into very small pieces while cooking (about 8 minutes) set aside.
Step 2: Melt 3 tablespoons butter in the same skillet; add in onion and celery and sauté for about 5-6 minutes or until very soft (adding in the garlic the last 2 minutes of cooking).
Step 3: Add in the cooked sausage back to the skillet then add in the chicken broth; bring just to a simmer scraping up any browned bits in the bottom of the skillet then place the sausage/onion mixture into a large bowl.
Step 4: Add in the stuffing mixture packet along with the chopped cranberries, Parmesan cheese and eggs; mix until well combined.
Step 5: Season with lots of black pepper and a little salt.
Step 6: Using moistened hands form the mixture into small even balls and place the balls into a shallow greased casserole dish.

Step 7: If you find that the mixture is too moist and will not hold together well just add in a little dried bread crumbs, if it is too dry add in more broth or water, add in just enough to hold the balls together when shaped.
Step 8: Brush or drizzle the balls with melted butter.
Step 9: At this point you can cover the balls and refrigerate for up to 24 hours to bake later. Preheat oven to 350 degrees F.
Step 10: Bake covered loosely with foil or bake uncovered (the balls with be more crispy on the outside if baked uncovered) for about 12-15 minutes (the baking time will vary slightly, it will depend on the size you shape the balls