Finding a crowd-pleasing side dish for holiday dinners that doesn’t require tons of oven space can feel like an impossible task. After all, your turkey is taking up most of the room, and you’ve still got casseroles and rolls competing for the remaining spots, and things get even more stressful when you’re hosting a big family gathering.
Thankfully, these sausage stuffing balls solve all those problems: they’re packed with traditional flavors, easy to make ahead and bake quickly, and give everyone that perfect bite of stuffing without the hassle of a huge pan.
Why You’ll Love These Sausage Stuffing Balls
- Perfect party appetizer – These bite-sized treats are ideal for holiday gatherings, potlucks, or game day snacks that guests can easily grab and enjoy.
- Quick and easy preparation – Ready in under an hour with simple mixing and baking, making them a stress-free addition to your menu.
- Make-ahead friendly – You can prep these ahead of time and freeze them, then just pop them in the oven when you’re ready to serve.
- Crowd-pleasing flavors – The combination of savory sausage, cheesy goodness, and classic stuffing seasoning creates a comfort food favorite that appeals to all ages.
- Simple ingredients – Made with pantry staples and ingredients you likely already have on hand, especially during the holiday season.
What Kind of Sausage Should I Use?
For these stuffing balls, you’ll want to grab bulk pork sausage from the meat section – this is the loose, unformed sausage that comes in a tube or tray, not the kind that’s already in casings. Italian sausage works great here, and you can choose between mild, sweet, or spicy depending on your preference and who you’re serving. If you can only find sausage links, just remove the casings and crumble the meat – it’ll work just as well. Some folks like to use breakfast sausage for a slightly different flavor profile, which also makes a tasty variation.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:
- Bulk pork sausage: You can use Italian sausage, turkey sausage, or even chicken sausage instead. If using links, just remove the casings and crumble the meat. Ground turkey or chicken works too, but add extra seasoning since they’re milder.
- Dry stuffing mix: Any brand of stuffing mix works fine – herb, cornbread, or sage varieties all taste great. Just follow the package directions for preparation before mixing it in.
- Cheddar cheese: Feel free to swap this with Swiss, mozzarella, or even a cheese blend. Cream cheese (about 4 oz, softened) also works if you want extra richness.
- Fresh parsley: Dried parsley works in a pinch – use about 1 tablespoon instead. You can also try fresh chives or green onions for a different flavor.
- Poultry seasoning: If you don’t have poultry seasoning, mix together 1/2 teaspoon each of sage, thyme, and marjoram, plus a pinch of rosemary.
Watch Out for These Mistakes While Cooking
The biggest mistake when making sausage stuffing balls is not fully cooking the sausage before mixing it with other ingredients, which can lead to greasy, undercooked centers – make sure to brown the sausage completely and drain excess fat before combining.
Another common error is making the stuffing mix too wet or too dry, so follow the package directions exactly and let it cool slightly before mixing with the other ingredients to prevent the egg from scrambling.
To keep your stuffing balls from falling apart during baking, don’t skip the resting time after forming them – let them sit in the refrigerator for at least 30 minutes to help them hold their shape.
Finally, avoid overcrowding them on the baking sheet and give each ball enough space so they cook evenly and develop a nice golden crust all around.
What to Serve With Sausage Stuffing Balls?
These sausage stuffing balls are perfect alongside your favorite holiday dishes like roasted turkey, glazed ham, or even a simple roasted chicken for a cozy family dinner. I love serving them with cranberry sauce for that sweet and tangy contrast that cuts through the rich, cheesy flavors. They also pair beautifully with roasted vegetables like Brussels sprouts, carrots, or green beans, which add some freshness to balance out the hearty stuffing. For a complete meal, try them with mashed potatoes and gravy – it’s like having all your favorite Thanksgiving sides in one bite!
Storage Instructions
Refrigerate: These sausage stuffing balls keep really well in the fridge for up to 4 days in an airtight container. I actually think they taste even better the next day after all those flavors have had time to meld together. They make great leftovers for a quick snack or side dish.
Freeze: You can freeze these either before or after baking, which makes them perfect for holiday prep! Raw balls can be frozen on a baking sheet, then transferred to freezer bags for up to 3 months. Cooked ones freeze just as well in a freezer-safe container.
Reheat: To warm up refrigerated stuffing balls, just pop them in a 350°F oven for about 10-15 minutes until heated through. From frozen, they’ll need about 20-25 minutes if already cooked, or you can bake frozen raw ones straight from the freezer – just add an extra 5-10 minutes to the original baking time.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2700-2900
- Protein: 115-130 g
- Fat: 185-200 g
- Carbohydrates: 85-100 g
Ingredients
For the sausage mixture:
- 1 lb pork sausage
- 1/4 cup fresh parsley (finely chopped)
- 1 beaten egg (large, for binding)
- 3 cups shredded cheddar cheese (sharp cheddar works best)
- 6 oz stuffing mix (prepared as directed)
For seasoning:
- Kosher salt, to taste
- 2 tsp poultry seasoning
- Freshly ground black pepper, to taste (freshly ground for best flavor)
Step 1: Preheat Oven and Prepare Baking Sheet
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Prepare the Sausage Mixture
- 1 lb pork sausage, bulk
- 6 oz stuffing mix, prepared as directed
- 1 beaten egg
- 3 cups shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 2 tsp poultry seasoning
- kosher salt, to taste
- freshly ground black pepper, to taste
In a large bowl, combine the bulk pork sausage, prepared stuffing mix, poultry seasoning, chopped fresh parsley, shredded cheddar cheese, and beaten egg.
Season with kosher salt and freshly ground black pepper to taste.
Mix everything together until well combined.
I like to use my hands for this step to ensure everything is evenly mixed.
Step 3: Form the Sausage Balls
- sausage mixture from Step 2
Take a portion of the mixture and roll it between your hands to form balls about the size of a golf ball.
Pack them tightly so they hold their shape.
Place each ball onto the prepared baking sheet, spacing them slightly apart.
Step 4: Bake the Sausage Balls
- formed sausage balls from Step 3
Bake the sausage balls in the preheated oven for about 25 minutes, or until they are cooked through and golden brown on the outside.
For extra flavor, I sometimes let them brown an extra couple of minutes at the end.