Italian Stuffing Balls

• Produce

  • 3/4 cup Celery
  • 3/4 cup White onion

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 1/4 cups Chicken stock, low sodium

• Baking & Spices

  • 1 tbsp Italian seasonings

• Bread & Baked Goods

  • 1 loaf White sandwich bread

• Other

  • 16 oz Johnsonville italian hot ground sausage

Found on spicedblog.com

Description

Ingredients

• 1 loaf white sandwich bread, day-old *see note
• 16 oz. Johnsonville Italian Hot Ground Sausage
• ¾ cup celery, diced
• ¾ cup white onion, diced
• 1 large egg, lightly beaten
• 1¼ cups low-sodium chicken stock
• 1 Tbsp Italian seasonings

Directions

• Spray a small baking dish with nonstick baking spray; set aside.
• Preheat oven to 350°F.
• Place sausage in large skillet over medium heat. Cook, stirring occasionally, until sausage is browned and fully cooked. Transfer cooked sausage to a paper-towel lined plate and pat dry; set plate aside.
• Lightly wipe excess grease out of pan. Add celery and onions. Sauté over medium heat, stirring occasionally, for 5-6 minutes, or until onions have softened slightly.
• Meanwhile, cut bread into ½” cubes and place in a large mixing bowl.
• Add cooked onions and celery to bowl along with cooked sausage, egg, chicken stock and Italian seasonings.
• Mix together with your hands until bread is well moistened but not soggy. Shape mixture into (8) balls. (Each stuffing ball will be ~3” across.) Place stuffing balls into prepared baking dish.
• Bake at 350°F for 30 minutes, or until tops of stuffing balls are crispy. Serve hot.