Saucy Sausage Corny Balls - Cassies

Cassie *


Okay, I had a 2 boxes of Stove Top Stuffing, cornbread style the other chicken...I combined the 2 and added plenty of corn, onion, butter, celery and fried up some sausage...mixed it all together and my Saucy Sausage Corny Balls were born...they make a delicious side dish, or just to eat alone...My family went crazy over them....


My photos and recipe

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12 large balls


15 Min


45 Min




1/2 lb
bulk sausage - cooked and crumbled
1/2 c
butter ( 1 stick )
1 c
celery, diced
3/4 c
onion, diced
1- 6 ounce box
stove top cornbread stuffing mix
1- 6 ounce box
box stove top chicken flavored stuffing mix
2 1/2 - 3 c
sweet corn - i used frozen that was thawed and drained - fresh would be great
3/4 c
chicken broth
eggs, lightly beaten
1/4 tsp
each - salt & pepper
1 - small can(s)
cream chicken soup
1/2 can(s)
milk or cream or more if needed

Directions Step-By-Step

In a medium skillet over medium heat, add the butter, celery and onion. Saute the vegetables until tender and just starting to brown...the butter may start to brown as well, that just adds to the flavor. Make sure it doesn't burn though.
In a large bowl, pour in the 2 boxes of stuffing mix. To that add the chicken broth, eggs, corn, onions, celery, butter that onions and celery cooked in, sausage, salt and pepper. Mix well.
Preheat oven to 375 degree F.

In a 9 x 13 baking dish, mix the soup and milk with a whisk. This will be a gravy that the balls will bake in.
With your hands grab a good portion of the mixture and squeeze to shape like a ball. I used as much as would fit in the palm of my hand. Place the balls in the gravy. You should get at least 12. I then had some left over gravy I drizzled over each one...up to you. Cover and place in preheated oven.

Bake for 40 - 45 minutes. Can take the foil off when about 10 minutes are left, if you want them a little crispy on the outsides.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American