As much as I love holiday traditions and flavors I LOVE to step outside the box too. Traditional Thanksgiving stuffing baked inside a big pan (or bird) is great, but I wanted to stir the pot a bit. Making balls out of stuffing put a twist on a classic. These Stuffing Balls were a hit with my husband, myself and the kids. They are a fun, tasty, healthy take on a holiday tradition. The little sausage surprise inside makes each one extra special. These can also be served as appetizers. Make them big or small, whatever you like!
1 Tbs Rosemary, finely chopped (I used fresh, you might adjust a bit if you use dried.)
Cracked Black Pepper
Handful Fresh Italian Parsley, finely chopped (a few Tbs dried OK too)
1 Cup hot Chicken or Vegetable broth
1/2 cup Egg Whites
Splash of good Olive Oil
A few Nitrate free Chicken Andouille Sausage, browned and chopped into small pieces.
1
Preheat oven to 350˚F
2
Break bread into pieces, lay on a sheet pan in a single layer. Toast for about 15 minutes until browned and crispy. You can toss once during cooking to ensure even toasting.
3
In a medium sauté pan set to medium heat, add splash of olive oil, onion and garlic. Sauté for a few minutes until fragrant. Add celery, carrots, pepper and rosemary. Continue to cook until all veggies are softened and a bit caramelized. Stir a few times to cook evenly.
4
Take veggies off stove. Cool veggies in a bowl for a bit so you can handle them.
5
In bowl combine toasted bread crumbs, sautéed veggies, chestnuts, egg whites, broth and parsley. Mix well with your hands.
6
Form stuffing balls as you would meatballs. You can make them any size you wish, just adjust cooking time if you go up or down in size. I shaped ours into 3″ balls.
7
With your finger poke a hole into the stuffing ball and add a small piece of sausage inside. Push into the center of the ball.
8
Line or spray a sheet pan, place your stuffing balls on it and bake uncovered for about 35-40 minutes. When done the tops should be golden brown and a bit crispy.
Ingredients
1/2 Loaf Sprouted Grain Bread
1 Onion finely chopped
Roughly 8 Cloves of Garlic, finely chopped
2 Medium Carrots, finely chopped
2 Celery Stalks, finely chopped
1/2 Cup Shelled Roasted Chestnuts, finely chopped
1 Tbs Rosemary, finely chopped (I used fresh, you might adjust a bit if you use dried.)
Cracked Black Pepper
Handful Fresh Italian Parsley, finely chopped (a few Tbs dried OK too)
1 Cup hot Chicken or Vegetable broth
1/2 cup Egg Whites
Splash of good Olive Oil
A few Nitrate free Chicken Andouille Sausage, browned and chopped into small pieces.
Directions
1
Preheat oven to 350˚F
2
Break bread into pieces, lay on a sheet pan in a single layer. Toast for about 15 minutes until browned and crispy. You can toss once during cooking to ensure even toasting.
3
In a medium sauté pan set to medium heat, add splash of olive oil, onion and garlic. Sauté for a few minutes until fragrant. Add celery, carrots, pepper and rosemary. Continue to cook until all veggies are softened and a bit caramelized. Stir a few times to cook evenly.
4
Take veggies off stove. Cool veggies in a bowl for a bit so you can handle them.
5
In bowl combine toasted bread crumbs, sautéed veggies, chestnuts, egg whites, broth and parsley. Mix well with your hands.
6
Form stuffing balls as you would meatballs. You can make them any size you wish, just adjust cooking time if you go up or down in size. I shaped ours into 3″ balls.
7
With your finger poke a hole into the stuffing ball and add a small piece of sausage inside. Push into the center of the ball.
8
Line or spray a sheet pan, place your stuffing balls on it and bake uncovered for about 35-40 minutes. When done the tops should be golden brown and a bit crispy.
AuthoradminCategoryAppetizers, Bread, Game Day, New Years, Party, Sausage, Snacks, ThanksgivingCuisineKid-FriendlyDifficultyBeginner
