Brown Sugar Bacon Wrapped Sausage Stuffing Balls

recipe from Lisa@The Cutting Edge of Ordinary

Makes about 30 balls

1 pound ground pork sausage

1 small onion, minced

2 stalks celery, minced

1- 6oz box stuffing mix (unprepared, I use Arrowhead Organic Stuffing mix – 10oz)

3 eggs, beaten

1 cup chicken broth

1 pound bacon


For the Brown Sugar/Chili Mixture

2/3 cup packed brown sugar

2 tablespoons chili powder

Stir together


Add onions and celery to skillet and cook until vegetables are soft and onions are clear. Place the sausage in the skillet and continue to cook until sausage is fully cooked. If there is a lot of grease, drain it. My sausage wasn’t overly greasy.

Add the dry stuffing mix to sausage and stir to combine. Transfer to a bowl and then stir in the eggs and chicken broth making sure entire mixture is completely combined.


Using a cookie scooper, scoop the mixture into balls (a little smaller than a golf ball).  Place onto a cookie sheet and put into fridge for about 30 minutes so they firm up. Prepare another sheet pan for baking. Line this with aluminum foil and place a cooling rack over the top. This will keep the stuffing balls from sitting in bacon grease. Wrap each ball in a half slice of bacon. I didn't need to use toothpicks to keep them together. Once the bacon cooks it will wrap itself around the stuffing ball. Roll in brown sugar/chili powder mixture and place on top of the cooling rack.     


Bake in a preheated 400º oven for 18- 20 minutes, or until the bacon is crispy. Let cool 10 minutes before eating. Serve warm.