by Janet Eggers, Suring
|1 lb. bulk sweet Italian sausage
1/2 cup celery, chopped
1/4 cup onion, chopped
| 1 pkg. (8 oz.) herb-seasoned
1 cup chicken broth
1/2 cup chopped fresh or frozen cranberries, thawed
1/2 cup butter, melted
Preheat oven to 325 degrees. Heat
non-stick skillet over high heat. Add sausage, celery, and onion.
Cook until meat is browned and vegetables are softened, 10 minutes.
Remove from heat; drain and discard fat from skillet. In a bowl,
beat egg and stir in sausage mixture, stuffing mix, broth, and
cranberries. With hands, form mixture into 8 balls. Place stuffing
balls on ungreased baking sheet and drizzle with butter. Bake
until browned, about 30 minutes. To make ahead, form balls,
place on baking sheet, and cover with plastic wrap. Refrigerate
overnight; drizzle with butter and bake until browned, about
35 minutes. Use as many cranberries as you want. Some people
like it more fruity.