Girls With The Mostest

Doreen · Posted: Sun Oct 28, 2007 6:10 pm Post subject: Sausage Stuffing Balls

Sausage Stuffing Balls

1 lb. sweet Italian sausage (without casing)
1 cup chopped onion
1 1/2 cups chopped celery
1/4 cup snipped fresh parsley
1 8 oz. package herb-seasoned stuffing mix (or combo cornbread)
14 oz. fat free chicken broth, (or more to moisten)

2 egg (to help bind together)

2 tab. Butter (for sautéing)

½ cup melted butter (for brushing)

½ cup dried cranberries (optional)

1 cup chopped jarred chestnuts (optional)

Directions:

In a skillet, saute sausage, drain.

In same skillet melt 2 tab. butter and saute onion, celery and parsley.

Cook, stirring occasionally, until onion and celery are tender.

Combine stuffing mix, sausage, with sautéed mixture.

Stir in broth and eggs.

Shape into 12+ balls, using l/2 cup packed mixture per ball.

Brush with melted butter.

Place on non-stick foil lined 9x13" baking pan and cover with same foil.

Refrigerate, covered, several hrs. or overnight.

To Bake:

Bake, covered, in a preheated 350 degrees oven 30 min. Uncover; bake 15 min. longer to brown and crisp. Remove from pan with wide spatula.

Serves 12.