Thanksgiving Stuffing Sausage Balls

While this recipe doesn't technically involve stuffing a protein, vegetable, or carb, it had to be included in my book because the word "stuffing" is in the name! I've always found traditional Thanksgiving stuffing served in a big dish to be less than appealing, so I came up with the idea to make individual stuffing balls. It's a brilliant concept because everyone gets their own serving without the mess of a big pan. Be sure to make extra in case some people want more than one! You can also omit the sausage if you prefer to make this a vegetarian dish. It's versatile enough to be served year-round and doesn't have to be reserved exclusively for Thanksgiving. So whenever you make it, you'll be enveloped in the delightful aromas and memories of the holiday season!

Serving size: 6-8 people
Time: 1 hour 


  • ½ onion, chopped
  • 1 stalk celery, chopped
  • 2 tablespoon butter
  • ½ cup chopped canned mushrooms, discard the water
  • ½ cup diced green apples
  • 2 hard boiled eggs, chopped
  • ½ cup cooked ground sausage
  • 1.5 teaspoons [Not So] SIMPLE SPICE
  • 1 teaspoon fresh parsley
  • ½ box of cooked jiffy cornbread, crumbled
  • 2 cooked homestyle biscuits, torn into pieces
  • 1 raw egg
  • 1 cup chicken broth or turkey drippings


  1. Preheat the oven to 350 degrees.
  2. Sauté onion and celery in 2 tablespoons butter until soft.
  3. In a large bowl, mix together all the ingredients then roll into balls and place on a greased cookie sheet.
  4. Bake at 350 for 45 minutes. Enjoy!