“I’m sorry, your opinion wasn’t in the recipe.”
I approached this recipe with the idea that it was going to be an appetizer along the lines of my “Garlic Cheese Sausage Balls” …. well, I couldn’t have been more wrong! This turned out to be in the categories of: a brunch entree, a heavy appetizer, or even a side dish substituted for dressing. Although I’ve not tried yet, I believe it would be delicious topped with turkey gravy. It is savory but not overly so (as many dressings can be) and has a holiday spin thanks to the chopped pecans and dried cranberries.
This recipe is not for the OCD neat-niks!! It is incredibly messy when you mix it by hand and then (with your hands) when you tightly squeeze the mixture into balls so they’ll stay together.
Prepared dressing balls about to go into the oven.
1 lb packaged pork sausage (I prefer Mild)
1/2 tsp onion powder
1/3 cup dried cranberries, finely chopped
1/3 cup pecans, finely chopped
1 cup sharp cheddar cheese, finely shredded
1 box Stove Top Stuffing mix (for Chicken)
1 cup chicken broth (low sodium)
Preheat oven to 375-degrees. Line a cookie tray with parchment paper or Silpat baking mat, set aside.
In a medium frying pan, brown the sausage. Drain grease from meat and add in the onion powder and cook, stirring often, an additional 3 minutes. Remove from heat and let cool a bit.
Just out of the oven!
In a large bowl, combine cranberries, pecans, cheese, and Stove Top Stuffing.
Stir in the cooked sausage.
Add in the chicken broth and 2 eggs. Stir well to combine. (You may want to use your hands to make sure everything is really mixed!)
Using your hands, tightly press mixture into a ball about the size of a golf-ball and set on prepared cookie sheet. (Another way to bake the mixture might be by using a mini-muffin pan although I have yet to try that.)
Bake at 375 for about 17 minutes or so, until balls are cooked through and tops are browned. (**Note – you can also prep these in the morning and simply cover on the cookie sheet and refrigerate until ready to cook the rest of the meal.) This recipe will make 24 balls.
One of the balls split open to show the savory & sweet contents!
Serve warm as a heavy appetizer, a Brunch entree, or a side dish substituted for regular dressing.