Oven-Baked Sausage Stuffing Balls Recipe

Sausage, potato bread, celery and sage come together in these Sausage Stuffing Balls for a little taste of Thanksgiving any time of year. A quick, easy crowd-pleaser that works as a side dish, appetizer, or party snack.

Since 2010 this recipe has been a staple for holiday gatherings, birthday cocktail parties, and game-day spreads. These sausage stuffing balls capture all the comforting flavors of Thanksgiving—sage, soft potato bread, savory pork sausage and aromatic vegetables—rolled into bite-sized portions that are easy to serve and impossible to resist. They’re equally suited to a holiday table as they are to casual entertaining, and they travel well to potlucks and parties.

This version is intentionally simple and adaptable. Use mild, hot or sage-flavored pork sausage depending on how bold you want the flavor. Potato bread adds a tender, slightly sweet texture that keeps the stuffing moist. Fresh sage and sautéed celery and onion give the balls an unmistakable stuffing character. The eggs and a bit of chicken broth bind everything together so the balls hold their shape during baking.

Ingredients

• 1 pound loose pork sausage – mild, hot, or sage-flavored, your choice. Sage-flavored sausage pairs especially well.
• 2 tablespoons unsalted butter
• 3 stalks celery, chopped
• 1 cup red onion, diced
• 2 garlic cloves, crushed
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh sage, chopped (or 1–1½ teaspoons dried if fresh isn’t available)
• 6 cups potato bread, cubed (about 1 loaf)
• 2 eggs, whisked
• 1/2 cup chicken broth

Step by step instructions

Preheat the oven to 350°F (175°C).

1. Crumble and cook the sausage in a large skillet over medium heat until fully cooked. Transfer the cooked sausage to a large mixing bowl and set aside.

2. Return the skillet to the stove and melt the butter. Add the chopped celery and diced red onion and sauté for 4–5 minutes until softened.

3. Add the crushed garlic, salt, black pepper, and chopped fresh sage to the skillet. Cook for another 1–2 minutes until fragrant.

4. Remove the skillet from the heat and add the sautéed vegetables and herbs to the bowl with the cooked sausage.

5. Add the cubed potato bread to the bowl and toss to combine with the sausage and vegetables.

6. Add the whisked eggs and the chicken broth, then mix thoroughly with a large spoon or your hands until the mixture holds together.

7. Form the mixture into 14–16 medium-sized balls, about golf-ball size.

8. Arrange the sausage stuffing balls on a baking sheet lined with foil or on a baking stone. Bake for 30–35 minutes or until golden brown and cooked through. Serve warm garnished with fresh sage if desired.

Frequently asked questions

• How do I keep them from falling apart? The whisked eggs act as a binder and the chicken broth adds moisture. Make sure the bread is cubed and well mixed so the ingredients bind evenly.
• Can I make them ahead of time? Yes. Prepare and bake the sausage balls ahead of time, then reheat in a 400°F oven for 7–9 minutes or until heated through. Reheating on a baking sheet helps maintain texture.
• How long will leftovers last? Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven for best texture.
• Can I freeze them? Yes. Cool completely, freeze on a tray until firm, then transfer to a freezer-safe container or bag. Reheat from frozen in a 375°F oven for 15–20 minutes or until heated through.

More sausage ball recipes

• Buffalo Cheesy Sausage Balls
• Mexican Sausage Balls (Bisquick-style)
• Gluten Free Sweet Potato Sausage Balls

More stuffing recipes

• Bundt Pan Sausage Stuffing
• Slow Cooker Sweet Potato Stuffing
• Everything Bagel Stuffing
• Stuffing Biscuits
• Gluten Free Sweet Potato Stuffing

Tips for success: use fresh sage when possible for the brightest flavor; if using dried sage, reduce the amount as dried herb is more concentrated. If the mixture feels too wet, add a little more cubed bread and let the mix sit for a few minutes to absorb the liquid. For a crispier exterior, finish the sausage stuffing balls under the broiler for 1–2 minutes, watching carefully so they don’t burn.