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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Meet the Cook: If you're looking for a different stuffing this year, you'll find these balls are both tasty and easy to prepare. Cooking has been a favorite pastime of mine since my husband and I retired (I used to operate a beauty salon). We had 80 acres and kept 2-1/2 of them to build our new country home on. -Bernadine Dirmeyer, Harpster, Ohio Ingredients:
1 pound bulk pork sausage |
1/2 cup chopped celery |
1/4 cup chopped onion |
2 tablespoons minced fresh parsley |
1 package (7 ounces) herb-seasoned stuffing croutons |
3/4 cup fresh cranberries, halved |
2 eggs, well beaten |
1 to 1-1/2 cups chicken broth |
Directions:
1. In a skillet, cook sausage, celery and onion until sausage is done and vegetables are tender. Drain excess fat. In a large bowl, combine the meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 8-10 balls. Place in a greased shallow baking dish. Bake at 325° for 30 minutes. Yield: 8-10 servings.
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