Print

Lighter Sausage and Sage Stuffing Balls

lighter sausage and sage stuffing balls - featured image
Print Recipe

These lighter sausage and sage stuffing balls are quick, easy, and perfect for gatherings. Made with lean turkey sausage and fresh sage, they’re a healthier twist on a classic comfort food that’s ready in about 35 minutes.

Ingredients

Scale
  • 1 lb ground turkey sausage (93% lean)
  • 4 cups day-old sourdough bread, cubed
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1 medium yellow onion, finely diced
  • 2 large celery stalks, finely diced
  • ½ cup low-sodium chicken broth
  • 1 large egg, beaten
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • ¼ cup dried cranberries, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey sausage and cook for 6-8 minutes, breaking it up with a wooden spoon as it browns, until cooked through.
  3. Add the diced onion, celery, and minced garlic to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are softened and translucent.
  4. Transfer the sausage and vegetable mixture to a large mixing bowl. Let it cool for 5 minutes.
  5. Add the cubed sourdough bread, chopped fresh sage, and beaten egg to the bowl. Pour in ½ cup of low-sodium chicken broth. If using dried cranberries, add them now. Gently mix everything together until the bread is evenly coated and the ingredients are well combined. Do not overmix.
  6. Let the mixture sit for 5-10 minutes to allow the bread to absorb the liquid. If the mixture seems too dry, add another tablespoon of broth. If it’s too wet, add a handful of extra breadcrumbs.
  7. Shape the mixture into 1.5-inch balls. A cookie scoop makes this step fast and consistent. You should get about 20-24 balls.
  8. Place the balls on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops lightly with the remaining olive oil.
  9. Bake for 18-22 minutes, or until the balls are golden brown and firm to the touch. Halfway through, rotate the baking sheet for even browning.
  10. Remove from the oven and let them cool on the baking sheet for 2 minutes. Then transfer them to a cooling rack to keep the bottoms crisp. Serve warm or at room temperature.

Notes

Let the mixture cool before adding the egg to prevent scrambling. Use your hands to mix for better texture control. Toast fresh bread before using to prevent mushiness. Balls can be shaped up to 24 hours in advance and refrigerated. For freezing, bake first, cool, then freeze for up to 3 months.

Nutrition

Keywords: stuffing balls, sausage stuffing, turkey sausage, sage, Thanksgiving side, easy stuffing recipe, lighter stuffing, holiday side dish

Find it online: https://ovenmila.com/lighter-sausage-and-sage-stuffing-balls-best-easy-recipe/