Sprouted Wheat Stuffing Balls with Sausage

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!

yellow plate w-type

Yes, even your holiday stuffing can be loaded with good for you ingredients and still taste amazing.  With my recipe we get loads of unrefined whole grains in the sprouted wheat bread.  This type of bread is also known as “flourless bread.”

Why are sprouted grain foods so good for us?  How is sprouted different from regular yeasted bread?

  • This bread is closer to the source.  Less refined ingredients means more health benefits coming our way.
  • The grains are sprouted before they are made into flour.  This increases the valuable vitamins, minerals, fiber and protein in the grain.
  • The flavor in sprouted bread is amplified and made more fabulous, because the ingredients are truer to their source.
  • There is no yeast added to sprouted grain breads.  Many people with an intolerance to traditional wheat based, yeasted bread do OK with sprouted grains.
  • Most sprouted breads are ec0-friendly, made with sustainable, organic ingredients.
  • Here is a carb that is low on the Glycemic Index.  This means we can sustain healthy energy levels without huge sugar crashes.
  • Food for thought.  Go out and grab some sprouted bread next time you are at the market!

To read more about the health benefits of sprouted grains click the following links:

Associated Content: Health Benefits of Sprouted Grain Bread

Natural Therapy Pages: The Benefits of Sprouted Grains

baking sheet w-line

Sprouted Wheat Stuffing Balls {with Andouille Sausage}

Makes Ten 3″ Stuffing Balls

  • Source Organic ingredients when available
  • Shop for ingredients at the Amazon Store
  • As always, use your own taste buds to determine how you want to season your recipe.  My ingredient lists are wide open for interpretation.   I would love to hear your take!
  • You can visitEzekiel and Alvarado St. Bakery to see and buy the full range of their sprouted grain products.  Just remember to store your sprouted grain bread in the fridge to maintain it’s freshness!  I usually buy mine at Whole Foods


  • 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.


  • Preheat oven to 350˚F
  • 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.
  • 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.
  • Take veggies off stove.  Cool veggies in a bowl for a bit so you can handle them.
  • In bowl combine toasted bread crumbs, sautéed veggies, chestnuts, egg whites, broth and parsley.  Mix well with your hands.
  • 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.
  • 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.
  • 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.



  • Throw in some chopped dried cranberries, apricots or raisins to add a little sweetness.
  • Add a handful of chopped toasted nuts.   Pecans, walnuts, hazelnuts or almonds would all be great!
  • Leftovers:  I used a leftover Stuffing Ball as a base for my lunch sandwich.  I thinly sliced some turkey (you can use deli meat too,) cut my stuffing ball in half and put the turkey inside.  A knife and fork worked best for this sandwich as it is soft and crumbly.   Next time I make this i’ll get a picture for you guys.  I was too hungry to grab a shot!  You can use leftover Sweet Potato mash or Cranberry Sauce as a spread on your stuffing sandwich.
  • I used the Chicken Andouille from Trader Joe’s.  You can go any direction here and get great results.  The sausage is not the main ingredient, it is just a small surprise in the middle.  You can even go vegetarian, add chunks of tofu hot dogs if you wish.  I once had a sausage made from wild salmon, you could go that route.  Bison too….the choices are endless!
  • You can also chop up extra sausage and combine it throughout your stuffing ball instead of just the “surprise” in the middle.  Add bits of sausage to the bowl when you combine all ingredients.

Stuffing Recipe Links

~ Marla Meridith

Join the Conversation

12 thoughts on “Sprouted Wheat Stuffing Balls with Sausage

  1. Marla! I love that you are getting personal with us and sharing stories about your life, family and children. Now we can see the LOVE in your food. No wonder it tastes so good.

  2. Hi Marla!
    The story you recounted about your daughter just left me tearing up. OMG hug them, pray to a god if you believe, don’t you just thank god every day when you feel as if you’re spared, that something could have gone horifically wrong, but that it turned out being fine…that it’s just another bump in the parenting road?! I had a major scare w/ my daughter when she was 18 mos old. Ended up 4 days in Childrens Hosp in SD and anyway she was and is fine, but those were the longest 4 days of my life and it took me a good 6 mos to even shake it. Anyway my dear, I am a high raw GF vegan but I bet my hubby would like your meatballs 🙂

    1. Each minute becomes an hour when our little ones are hurt or ill. Thanks for your comment. We need to remember that we are all in this together and we support each other always! I am so happy to hear that the “hiccup” you experienced with your little girl ended up being just a bump in the road after all! I gotta get creative and work on some high raw GF vegan recipes. Second thought I will leave that up to you as you are well seasoned at that!

  3. My favorite bread: Ezekiel.
    My sister and I were discussing Andouille sausage yesterday and the fact that we never see it around here. But I really like that recipe and just might spring it on my hubby’s crew who are coming over for dinner Sunday (I’ll use Vegetarian “sausage” and bet no one will notice a different! 🙂 )
    What a great way to serve stuffing!