This is a recipe that I adapted last year from the Kraft Foods magazine. I thought it sounded interesting, but also lacking. I can't ever look at a recipe and follow it the way it is printed, I am such a rebel. Their recipe called for 1 pound of ground pork, 1 box of stuffing, 3/4 cup cranberry sauce and 1 cup of water. Those were all things I changed. They were a hit last year and again this year. They have that salty, slightly sweet taste that works every time.
Mike's Stuffing Balls
2 (6 oz) boxes Stove Top Stuffing Mix for Turkey
16 oz. Regular Pork Sausage
1 (16 oz) can Jellied Cranberry Sauce
1 egg
1 (14 oz) can Chicken Broth
Cooking Spray
Preheat oven to 330. Brown sausage in skillet until cooked through, stirring frequently, drain. Place in large bowl and cool slightly. Stir in stuffing mix. Add cranberry sauce, egg and broth. Mix well. Shape into 2 to 2 1/2 inch balls. Mixture will be wet, but they will set up fine. Place onto baking sheets sprayed with cooking spray. Spray tops of balls lightly with spray, bake for 25 minutes.
Mike's Stuffing Balls
2 (6 oz) boxes Stove Top Stuffing Mix for Turkey
16 oz. Regular Pork Sausage
1 (16 oz) can Jellied Cranberry Sauce
1 egg
1 (14 oz) can Chicken Broth
Cooking Spray
Preheat oven to 330. Brown sausage in skillet until cooked through, stirring frequently, drain. Place in large bowl and cool slightly. Stir in stuffing mix. Add cranberry sauce, egg and broth. Mix well. Shape into 2 to 2 1/2 inch balls. Mixture will be wet, but they will set up fine. Place onto baking sheets sprayed with cooking spray. Spray tops of balls lightly with spray, bake for 25 minutes.
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