Thanksgiving Stuffing Balls
INGREDIENTS
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Ingredients
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20
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slices of stale white (or whole wheat) bread cubed
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1
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batch sage cornbread, staled overnight and crumbled
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3
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cups (a 12-ounce bag) pecans, lightly toasted
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1
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pound ground sausage
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4
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small onions, diced roughly
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6
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stalks of celery, sliced into bite-sized chunks
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3
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sticks of unsalted butter
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¼
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cup chopped sage (about two large handfuls)
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12
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ounces evaporated milk
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1
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cup chicken or turkey stock
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6
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eggs, whisked
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1
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tablespoon freshly ground pepper, or to taste
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1
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tablespoon salt, or more to taste
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