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Cranberry Stuffing Balls
by Janet Eggers, Suring

1 lb. bulk sweet Italian sausage
1/2 cup celery, chopped
1/4 cup onion, chopped
1 egg
1 pkg. (8 oz.) herb-seasoned stuffing mix
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.

 

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