Get Stuffed….

I love stuffing especially with gravy.  To me it is great comfort food that is dressed up for the holidays.  I generally make this stuffing for Thanksgiving but when we were back in the UK my MIL did up a lovely roast pork with stuffing balls.  If I was smart I would have asked for the recipe.  I wasn’t.  However, I figured I could adjust my usual stuffing, add an ingredient, and make them into balls.  I think they are great because the best part of stuffing is the browned edges with a bit of crispy to it.  Now everyone gets it with their stuffing.

Unlike the spinach balls, I knew I had all the ingredients!  🙂

It’s important to plan ahead somewhat for this dish as the bread needs to be stale.  I usually get a sourdough boule and break it up a day or two before making this.  Leave it out for all the pieces to get a bit hard.  Because these will make the balls the pieces need to be somewhat small.

I baked these at about 350F/175C.  Because we had so many things going on in the oven this seemed the average temp.  These can be baked at a higher temp, just keep an eye on them.

Chop up about a half an onion finely and a few cloves of garlic.  Saute them in olive oil until softened.

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Add two cups of veg bouillon and simmer for about 10 minutes.  While this is cooking chop about a cup of cranberries and several fresh sage leaves.

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Mix the cranberries and sage in with the bread and then work in about a pound of sausage of your choice.  I chose mild Italian sausage for this.  I didn’t want any flavours overpowering the sourdough or the sage.

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Now here comes the messy part.  Just take off your rings and roll up your sleeves!  Pour in the broth with the onions and garlic and mix well.  Take a few minutes to do this so you don’t have any dry bread bits.  Add about a cup of shredded Italian cheeses and mix thoroughly.  Form into balls and place onto a cookie sheet.  As these won’t spread while baking you can keep them somewhat close to each other.  This recipe makes a lot of balls.

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I baked these about 20 minutes or so.  Once they are golden brown check one to make sure it is cooked through.

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These could easily be made vegetarian.  Just remove the sausage.  Though I have to say this is the first time I used meat in stuffing and it worked really well with the sourdough.

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It also paired well with the apple sage gravy I made to go with the turkey.

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14 thoughts on “Get Stuffed….

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