Gluten Free Cornbread Sausage Stuffing Balls can be an appetizer or just a fun way to eat more stuffing, who doesn't want that? No one needs a new idea to make them eat more stuffing, I just can't resist making anything a little bit out of the ordinary.
The basic stuffing recipe comes from my annual Southwestern turkey menu. With a few adjustments I turned them into balls but I still serve them with the cranberry salsa and ancho chile gravy.
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Ingredients
I made these stuffing balls with my cornbread chorizo stuffing then added more liquid and a few eggs to hold them together.
- gluten free cornbread
- gluten free chorizo sausage
- onion
- red bell pepper
- fresh Anaheim chile (or green pepper)
- cilantro
- dried oregano
- eggs
- gluten free chicken stock
- butter
See recipe card for exact amounts.
Substitutions
Substitute any stuffing recipe for the cornbread stuffing I use here. Pay attention to the moisture and make adjustments based on how dry or wet your stuffing is. You can figure this out in one attempt by only cooking a few to see if they stay together. Adjust and finish cooking them all.
Variations: Stuffing Muffins
Stuffing muffins are a popular variation and a normal size muffin pan works well. I wanted an appetizer size so I made the balls but also tried making them in a mini muffin tin. They were a uniform size and browned nicely but I didn't like the hockey puck look. Some of them broke coming out of the pan too but a silicone pan would probably work perfectly if this variation appeals to you.
Get The Tools for Stuffing Balls
Using portion scoops is the easiest way to shape the balls. With the extra liquid and egg they stayed together nicely and browned evenly. The scoop that measures 1½ tablespoons makes a dainty appetizer size.
Top Tip: Holiday Gifts for Cooks
Give cooks the BEST kitchen tools ever, and put portion scoops on that list. Buy a set of three and you'll find many uses for them. This is an excellent gift for yourself too.
Gluten Free Cornbread Sausage Stuffing Balls
Ingredients
- 6 cups gluten free cornbread cut in ¼-inch cubes
- 8 oz gluten free chorizo sausage , casing removed
- 1 onion , finely chopped
- 1 red pepper , finely chopped
- ½ fresh Anaheim chile , finely chopped (or green bell pepper)
- 2 tablespoon chopped cilantro
- ¾ teaspoon dried oregano
- 2 eggs , lightly beaten
- 1 cup gluten free chicken stock
- 3 tablespoon melted butter
Instructions
- Preheat oven to 375°F to crisp cornbread cubes.
- Spread cornbread cubes in a single layer on 2 baking sheets. Bake in preheated oven for 15 minutes. Cool. Transfer to large bowl. Set aside.
- Cook the chorizo in a large skillet over medium-high heat until brown, breaking the sausage meat into small pieces while stirring, about 10 minutes. Remove from the pan. Once cooled the sausage can be cut into smaller pieces if desired. Add to cornbread.
- In same pan add oil and sauté onion, red pepper and Anaheim chile until tender, 10-15 minutes. Add to cornbread along with the cilantro and oregano.
- In a 2-cup measuring cup combine chicken stock and eggs. Pour into cornbread mixture and stir until evenly combined. Stuffing can be prepared to this point one day in advance.
BAKING
- Preheat oven to 375°F. Line baking sheet with parchment paper.
- Shape mixture into 2-inch balls using your hands or a portion scoop. Place on baking sheet 2 inches apart.
- Brush with melted butter. Bake 20 minutes or until evenly browned and crisp on the outside.
SERVING
- Serve hot with your choice of cranberry sauce, ancho chile gravy or your favourite gravy.
Nutrition
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Janet L Lord
Could I make these stuffing balls with other gluten free bread other than corn bread?
Cinde Little
Yes Janet, you can make this recipe using your favourite gluten free bread. If you do be sure to come back to this page and leave me a comment so I know how you like it. Of course it will be fabulous (with gravy I'm sure) but comments signal to Google that I'm human so I appreciate that.