Ingredients
Scale
- 1 lb high-quality beef sausage (bulk or casings removed)
- 6 cups dried stuffing cubes (herb-seasoned)
- 1 cup yellow onion, finely diced
- 1 cup celery, finely diced
- 4 tablespoons unsalted butter
- 1.5 to 2 cups low-sodium beef broth
- 1 large egg, lightly beaten
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a large baking sheet. In a large skillet over medium heat, melt the butter. Add the diced onions and celery, sautéing until they are soft and translucent, about 5-7 minutes. Add the beef sausage to the skillet. Use a wooden spoon to break the meat into small crumbles as it browns. Cook until the beef is fully browned and no pink remains. Do not drain the fat, as it provides essential flavor to the stuffing cubes.
- In a very large mixing bowl, combine the dried stuffing cubes with the cooked beef and vegetable mixture. Sprinkle in the sage, thyme, salt, and pepper. Slowly pour 1.5 cups of the beef broth over the mixture while tossing gently. Let it sit for a minute to allow the bread to absorb the liquid. Add the beaten egg and mix until well combined. If the mixture feels too dry to hold a shape, add the remaining broth one tablespoon at a time until it is moist but not soggy.
- Using your hands or a large cookie scoop, roll the mixture into balls about the size of a golf ball (roughly 2 inches in diameter). Place them on the prepared baking sheet, leaving about an inch of space between each one. Bake for 20 to 25 minutes, or until the tops are golden brown and slightly crispy. Remove from the oven and let them rest for 5 minutes before serving. Garnish with fresh parsley for a pop of holiday color.
- Cook Time: 45 minutes