Sausage and Sage Stuffing Balls Recipe

Ingredients with Measurements:
- 1 pound ground pork sausage
- 1 cup diced onion
- 1 cup diced celery
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups cubed day-old bread
- 1/2 cup chicken broth
- 2 eggs, beaten
- 1/4 cup melted butter

Special equipment needed:
- Large mixing bowl
- Baking sheet
- Parchment paper

Step-by-step instructions:

1. Preheat oven to 375°F.

2. In a large mixing bowl, combine ground pork sausage, diced onion, diced celery, minced garlic, chopped fresh sage, dried thyme, salt, and black pepper. Mix well.

3. Add cubed day-old bread to the bowl and mix until well combined.

4. In a separate bowl, whisk together chicken broth and beaten eggs. Pour the mixture over the bread mixture and stir until well combined.

5. Using your hands, shape the mixture into golf ball-sized balls and place them on a baking sheet lined with parchment paper.

6. Brush the melted butter over the top of each ball.

7. Bake for 25-30 minutes, or until golden brown and cooked through.

- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
- 375°F
Serving size:
- Makes about 24 stuffing balls

Nutritional information:
- Calories: 160
- Fat: 10g
- Carbohydrates: 11g
- Protein: 6g

Substitutions for ingredients:
- Ground pork sausage can be substituted with ground turkey sausage or ground beef.
- Fresh sage can be substituted with dried sage.

- Add chopped apples or dried cranberries to the mixture for a sweet and savory twist.
- Use cornbread instead of regular bread for a Southern-style stuffing.

Tips and tricks:
- Use day-old bread for the best texture.
- Make sure to mix the ingredients well to ensure even distribution of flavors.
- If the mixture is too dry, add more chicken broth as needed.

Storage instructions:
- Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the stuffing balls on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the stuffing balls on a platter with a sprig of fresh sage for garnish.

- Fresh sage leaves

- Roasted turkey or chicken
- Mashed potatoes
- Green beans

Suggested side dishes:
- Roasted Brussels sprouts
- Sweet potato casserole
- Cranberry sauce

Troubleshooting advice:
- If the stuffing balls are too dry, add more chicken broth to the mixture.
- If the stuffing balls are too wet, add more bread to the mixture.

Food safety advice:
- Make sure to cook the stuffing balls to an internal temperature of 165°F to ensure they are safe to eat.

Food history:
- Stuffing has been a part of Thanksgiving traditions since the 1800s.

Flavor profiles:
- Savory, herby, and slightly salty.

Serving suggestions:
- Serve the stuffing balls as a side dish with your favorite holiday meal.

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Taste: Savory, Herby, Meaty, Oniony, Sagey