My Moms Holiday Sausage Holiday Balls Recipes

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ITALIAN SAUSAGE AND PROVOLONE BALLS



Italian Sausage and Provolone Balls image

Make and share this Italian Sausage and Provolone Balls recipe from Food.com.

Provided by HappyMommy1422

Categories     Pork

Time 35m

Yield 48 sausage balls

Number Of Ingredients 5

1 lb bulk Italian sausage
1 cup biscuit mix
1/2 teaspoon dried basil
2 cups provolone cheese, shredded
1/4 cup chopped green onion

Steps:

  • Heat oven to 375F. Line a 15/10/1 inch baking pan with foil.
  • Spray foil with nonstick cooking spray.
  • In food processor bowl with the metal blade attached, combine sausage, biscuit mix and basil and process until just combined.
  • Add cheese and onions.
  • Pulse to blend.
  • Shape mixture into 1-inch balls and place on foil-lined pan.
  • Bake for 10-15 minutes or until meatballs are no longer pink.

Nutrition Facts : Calories 62.9, Fat 4.8, SaturatedFat 2.1, Cholesterol 11, Sodium 149.3, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 3

MOM'S HOLIDAY SAUSAGE-PECAN STUFFING



Mom's Holiday Sausage-Pecan Stuffing image

My mother is from Spain, but Thanksgiving is her favorite holiday. She has been making this stuffing for over 30 years - it wouldn't be the holidays without it!

Provided by Raquel Grinnell

Categories     Pork

Time 45m

Yield 1 pot of stuffing, 8-10 serving(s)

Number Of Ingredients 7

1 lb bulk sausage, sage-flavored
1 lb bulk sausage, spicy-flavored (hot)
2 onions, medium sized and chopped
6 celery ribs, chopped
1 1/4 cups pecan halves
2 (12 ounce) bags pepperidge farm herb seasoned stuffing mix (not the cubed one, but the crumbled)
2 cups chicken broth, warmed

Steps:

  • In a large, heavy bottomed dutch oven over medium high heat, brown both pounds of sausage. When cooked, add chopped onions and celery and saute in sausage drippings until softened, about 8 minutes. Then add pecans and saute for another 7-8 minutes until the nuts have softened and absorbed the flavors of the sausage and veggies.
  • In a saucepan, warm the chicken broth over medium heat. Add 1 and 1/2 bags of the stuffing to the sausage mixture and mix thoroughly until the bread is coated. Add the rest of the stuffing if it looks too dry.
  • Add chicken broth by the ladleful until the desired consistency is reached - you will likely not use it all.

Nutrition Facts : Calories 723.5, Fat 35.5, SaturatedFat 7.4, Cholesterol 83.7, Sodium 1984.3, Carbohydrate 70.8, Fiber 5.2, Sugar 9.6, Protein 29.5

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