Imagine a side dish that's not just a humble accompaniment, but a show-stopping culinary creation that will have your guests begging for the recipe. These Apricot Hazelnut Sausage Stuffing Balls are a gourmet twist on traditional stuffing, combining the rich, savory notes of sausage with the sweet tang of dried apricots and the nutty crunch of hazelnuts. Each bite is a perfect harmony of textures and flavors that transforms an ordinary meal into an extraordinary dining experience.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb sausage
- 1 cup dried apricots, chopped
- 1 cup hazelnuts, chopped
- 2 cups bread crumbs
- 1/2 cup onion, diced
- 1/4 cup celery, diced
- 1 tsp sage
- 1 tsp thyme
- Salt and pepper to taste
- 2 eggs, beaten
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large skillet, brown the sausage over medium-high heat, breaking it into small crumbles. Cook until no pink remains, approximately 6-8 minutes.
- Remove the sausage from the skillet and drain excess fat on paper towels. Let cool for 5 minutes.
- In the same skillet, sauté diced onions and celery until soft and translucent, about 3-4 minutes.
- In a large mixing bowl, combine the cooled sausage, sautéed onions and celery, chopped dried apricots, and chopped hazelnuts.
- Add bread crumbs, sage, thyme, salt, and pepper to the mixture. Mix thoroughly to distribute ingredients evenly.
- Pour beaten eggs into the mixture and stir until all ingredients are well combined and the mixture holds together.
- Using clean hands, form the mixture into golf ball-sized rounds, pressing firmly to ensure they hold their shape.
- Arrange the stuffing balls on the prepared baking sheet, leaving space between each ball.
- Bake in the preheated oven for 25-30 minutes, or until the exterior is golden brown and crispy.
- Remove from oven and let rest for 5 minutes before serving. The stuffing balls should be firm and heated through.
Tips
- Make sure to thoroughly drain the sausage after browning to prevent soggy stuffing balls.
- Use day-old bread crumbs for better texture and absorption of flavors.
- When forming the balls, press firmly and compact the mixture to help them hold their shape during baking.
- For extra crispiness, you can lightly brush the stuffing balls with olive oil before baking.
- Let the stuffing balls rest for 5 minutes after baking to allow them to set and become more manageable.
- These can be prepared ahead of time and refrigerated before baking - just add a few extra minutes to the cooking time.
- Serve hot as a side dish or appetizer, and watch them disappear from the plate!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 22g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 110mg
