Sausage Stuffing Balls - Kraft Recipes Top
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Sausage Stuffing Balls

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  • Preheat oven to 325°F. Crumble the sausage into a pan and brown. Drain well. Place in large bowl. Add the stuffing mix, jam, and egg. Stir together till blended.
  • Stuff 1/3 cups of mix into a non-greased cupcake pan. Make sure you press them in so that they'll maintain their shape after baking. Brush with melted butter.
  • Bake for 20 minutes. Let stand for 5 minutes before you remove them from the pan.


I actually got this recipe from Food and Family (Holiday Issue 2005) and it is one of my family's favorites. One night everyone really wanted them, but I didn't have the ground pork or the cranberry sauce the original recipe called for. And then I realized that breakfast sausage is pork and all cranberry sauce is really is jam, hence the substitutions. My family loved these so much that I was told to make these delicious side dishes my new way from now on. They are also great at breakfast with some scrambled eggs.

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