Description

Individual stuffing balls with crispy edges and tender centers, served with a creamy sage gravy dip. A fun, pull-apart twist on traditional stuffing that’s perfect for holidays or cozy dinners.

Ingredients

Scale

1 pound (450g) bulk breakfast sausage
1 medium yellow onion, finely diced (about 1 cup)
3 celery stalks, finely diced (about 1 cup)
4 cloves garlic, minced
6 cups (about 300g) day-old bread cubes (French bread or sourdough)
2 large eggs, lightly beaten
1 cup (240ml) low-sodium chicken broth
1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons unsalted butter, melted (for brushing the pan)
3 tablespoons unsalted butter (for gravy)
3 tablespoons all-purpose flour (for gravy)
2 cups (480ml) low-sodium chicken broth (for gravy)
½ cup (120ml) heavy cream (or whole milk for a lighter version)
1 tablespoon fresh sage, finely chopped (for gravy)
½ teaspoon kosher salt (for gravy)
¼ teaspoon black pepper (for gravy)
Pinch of nutmeg (optional, for gravy)

Instructions

Preheat your oven to 375°F (190°C). Brush the cups of a 12-cup muffin tin generously with melted butter.
In a large skillet over medium-high heat, cook the sausage, breaking it apart, until browned and cooked through (5-7 minutes). Add the onion and celery, cook for 4-5 minutes until softened. Add the garlic and cook for 30 seconds. Remove from heat and let cool slightly.
Place the bread cubes in a large mixing bowl. If bread isn’t day-old, toast on a baking sheet at 350°F (175°C) for 8-10 minutes.
Add the cooked sausage mixture to the bread cubes. Add the beaten eggs, chicken broth, sage, thyme, salt, and pepper. Fold gently until the bread is evenly moistened. The mixture should hold together when squeezed.
Divide the stuffing mixture evenly among the 12 muffin cups, pressing down gently to pack each one. Fill to the top, mounded slightly.
Bake for 20-25 minutes, until golden brown and crispy on top, and internal temperature reaches 165°F (74°C).
While the stuffing balls bake, make the gravy: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes. Slowly pour in the chicken broth while whisking continuously. Bring to a simmer, then reduce heat to low and cook for 3-4 minutes until thickened. Stir in the heavy cream, sage, salt, pepper, and nutmeg if using. Simmer for 2 minutes, then remove from heat.
Let the stuffing balls cool in the pan for 5 minutes. Run a knife around the edges to loosen, then lift out. Serve on a platter around a bowl of warm gravy.

Notes

For extra crispiness, brush muffin cups generously with melted butter. Let the mixture rest 10-15 minutes before baking for better cohesion. Gravy can be made up to 3 days ahead. Stuffing balls freeze well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 stuffing ball with
Calories: 320
Sugar: 3
Sodium: 680
Fat: 20
Saturated Fat: 8
Carbohydrates: 22
Fiber: 2
Protein: 14

Keywords: stuffing balls, sausage stuffing, sage gravy, Thanksgiving side, holiday recipe, pull-apart stuffing, individual stuffing