Cornbread Sausage Stuffing Balls can be a novel appetizer or just a fun way to serve more stuffing as part of a turkey dinner. In my house the stuffing disappears pretty fast no matter how I serve it. I didn’t need another way to serve stuffing, but I couldn’t resist the idea of stuffing balls because they’re a change from the ordinary.
You can make Stuffing Balls from any stuffing recipe and you can make them any size you like. I started with the recipe for my usual Cornbread Chorizo Stuffing. Then I simply increased the amount of liquid in the recipe and added a few eggs to hold them together.
PIN for later…
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The Method – Muffin Tin vs Portion Scoop
I tried two methods to make these stuffing balls. Using a portion scoop was easiest plus the balls stayed together and browned evenly in the oven. I personally think portion scoops are one of the BEST kitchen tools ever (and would be an excellent gift for any cook). The scoop that measures 1½ tablespoons makes a dainty appetizer size.
I also tried making stuffing balls in a mini muffin tin. They were a uniform size and browned nicely but some of them broke taking them out of the pan.
I’d love to hear in the comments below if you made stuffing balls and how that worked out for you.
More Recipes – The Turkey Feast
I want both gravy and cranberry sauce with my stuffing no matter what.
- Cornbread Chorizo Stuffing
- Ancho Chile Gravy is a long time favourite but sometimes I do a simplified version of gravy using the drippings from a roasted chicken.
- Check out this post for more How To Make Gluten Free Gravy
- Some people like canned cranberry jelly or sauce, we love this homemade Cranberry Orange Cilantro Salsa.
- My big Turkey Feast has a southwestern theme but includes everything you’d expect at a turkey dinner.
Cornbread Sausage Stuffing Balls
- 6 cups gluten free cornbread*, cut into ¼-inch cubes (I used my cornbread recipe, link in notes)
- 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 pepper)
- 2 Tbsp chopped cilantro
- ¾ tsp dried oregano
- 2 eggs, lightly beaten
- 1 cup gluten free chicken stock
- 3 Tbsp melted butter
- 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.
- 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.
- Serve hot with your choice of cranberry sauce, ancho chile gravy or your favourite gravy.