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Sprouted Wheat Stuffing Balls with Sausage

AuthoradminCategory, , , , , , , CuisineDifficultyBeginner

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!

Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr
 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.
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.

Sprouted Wheat Stuffing Balls with Sausage

~ Marla Meridith

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