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Enjoy your favorite foods while keeping portion size in mind.
Prepare and shape stuffing balls as directed. Freeze in airtight container up to 1 month. Thaw in refrigerator, then bake as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
These were great. I used sage pork sausage and whole berry cranberry sauce. They were difficult to form into balls and some fell apart during baking, even though I refrigerated them before baking to help them set up, and only used 3/4 cup water. I think next time I would use 2 eggs to help bind.
I've made this recipe many times and everyone loves these. Here are my changes: I use ground pork sausage, chicken broth instead of water and only 1/2 can of whole berry cranberry sauce (any more and I think it's too sweet) and most important change is using 2 eggs instead of 1. It's what helps it bind together. I also bake it at 350 instead of 325.