Apple-Sausage Thanksgiving Stuffing Balls

All the cozy flavor of classic Thanksgiving stuffing, rolled into golden, crisp-edged portions with soft, savory centers.

If the crispy top of the stuffing casserole is always your favorite part, these Thanksgiving stuffing balls are about to become a holiday tradition. Instead of baking stuffing in one big dish, the mixture is rolled into individual portions so every serving gets browned edges, a tender center, and plenty of sausage, apple, pecan, and herb flavor. They are easy to serve, fun to pass around the table, and perfect for anyone who prefers stuffing on the side instead of inside the turkey.

Recipe Details

Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Servings: About 24 stuffing balls, or 8 servings at 3 stuffing balls per person

Ingredients

• 1 cup raisins
• 1½ cups orange juice, divided
• 2 cups celery, chopped
• 1 large yellow or white onion, chopped
• 1 cup butter, divided
• 1 pound mild bulk Italian sausage
• 1 package crushed herb-seasoned stuffing mix, 16 ounces
• 4 medium Granny Smith apples, peeled and chopped
• 1 cup pecans, chopped
• 2 cups turkey or chicken broth
• 2 teaspoons dried thyme
• 2 to 3 teaspoons black pepper

Instructions

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set them aside.
2. In a small saucepan, bring the raisins and 1 cup of the orange juice to a boil. Remove from the heat and set aside without draining.
3. In a large skillet, sauté the celery and onion in ½ cup of the butter until tender, about 5 minutes. Transfer the mixture to a large mixing bowl.
4. In the same skillet, cook the sausage over medium heat until no longer pink, breaking it into crumbles as it cooks. Drain off excess grease.
5. Add the cooked sausage, stuffing mix, apples, pecans, remaining ½ cup orange juice, remaining ½ cup butter, broth, thyme, and pepper to the bowl with the celery and onion. Add the raisins and their orange juice, then stir until everything is evenly moistened.
6. Using an ice cream scoop, portion heaping scoops of stuffing mixture and roll them into balls. If the mixture sticks to your hands, dip your fingers lightly in water as you roll.
7. Place the stuffing balls on the prepared baking sheets, leaving a little space between each one. Bake for about 20 minutes, or until lightly browned and crisp on the outside.
8. Serve warm and refrigerate any leftovers.

Recipe Tips

• Do not over-pack the balls: Roll them firmly enough to hold together, but not so tightly that the centers become dense.
• Use parchment paper: It helps the bottoms brown without sticking and makes cleanup easier.
• Adjust the moisture: If the mixture feels dry, add a splash more broth. If it feels too wet, let it sit for a few minutes so the stuffing mix can absorb more liquid.
• Make it ahead: Roll the stuffing balls earlier in the day, cover, refrigerate, and bake just before dinner.

Serving Suggestions

Serve these stuffing balls alongside roast turkey, gravy, cranberry sauce, mashed potatoes, and green bean casserole. They are also great on a leftovers plate the next day, especially warmed up and tucked beside sliced turkey with extra gravy.

Storage

Refrigerate leftover stuffing balls in an airtight container for up to 3 days. Reheat them in a 350°F oven until warmed through and crisp again.