Southern Fried Stuffing Balls – Guest Blog Post!

Today I’m at the WeBlog conference, sponsored by The Discovery Channel. I am stunned at how much I am learning and having a wonderful time, although I already miss the kids! The good news is, I’m going home tomorrow so I’ll just be away from them two nights (thank goodness). Hope you are all having a wonderful Monday. I know you’re going to enjoy this post by my friend, Jyl (of The Post-It Place), who is up here at the conference with me along with her sister. I mentioned I was posting her Stuffing balls today and her sister looked up and said “UGH Those are SO GOOD”. Now I gotta go home and make them, too! Gratefully, Christy

Hey Ya’ll!  How is everyone today? I was talking to Christy the other day and of course we were talking about food. The thing about being Southern…all of our memories, traditions and lives revolve around food in some way or another. I could spend hours telling you about some of our traditions and some of my fondest memories and how they relate to food but it would probably turn into 3 days. So, I will just share one.

One of the MOST requested items on the table at any holiday in our house happens to be Southern Fried Sausage Stuffing Balls. Ohhh, don’t laugh. These little babies are heaven to your taste buds.  I mean really: sausage, stuffing, and fried. There just isn’t much better.

These are all the ingredients that you will need other than water and butter. Here, let me show you what’s involved:

8 ounces of spicy sausage (can use mild if you like)
Canola Oil (can use Vegetable oil)
1 cup all-purpose flour
1 box of chicken flavored stuffing mix
1 tablespoon of parsley (optional)
1 tablespoon of thyme (optional)

Make your stuffing mix according to the directions on the package. That way it can be cooling. And, if you want a little extra seasoning add the parsley and thyme to it. Sometimes I do, sometimes I don’t. It is really just a personal taste thing.

Now pour some oil to a depth of about 1/4 of an inch in a large skillet and heat while you roll your sausage into small balls. Once the oil is heated, cook your sausage balls on medium heat until golden brown.

Remove from the pan and place in your favorite bowl with a paper towel to drain.

You ALWAYS want to use your favorite bowl for your favorite dishes. It means they are special. My kids always know that if great-grandma’s bowl with the green rim is on the table, it is going to be good. A memory maker. Why that particular bowl? Well, I inherited it when she passed away and I remember as a child always loving what that bowl contained.

Now that you have your sausage browned and drained, you want to cover each ball in stuffing and set aside on a plate.

You will then roll each one in the all-purpose flour.

Meanwhile you want your canola oil to be heating in a large skillet to about 350 degrees.

Once your oil is thoroughly heated you will carefully drop each of your sausage stuffing balls into the oil and cook for about 3 minutes or until golden brown.

Then, place the cooked sausage stuffing balls back into your favorite bowl for serving.

That is all there is to it. Now, go make a memory of your own.

  • Southern Fried Stuffing Balls

    Southern Fried Stuffing Balls

    Ingredients

    • 8 ounces of spicy sausage (can use mild if you like)
    • Canola Oil (can use Vegetable oil)
    • 1 cup all-purpose flour
    • 1 box of chicken flavored stuffing mix
    • 1 tablespoon of parsley (optional)
    • 1 tablespoon of thyme (optional)

    Instructions

    1. Make your stuffing mix according to the directions on the package. That way it can be cooling. And, if you want a little extra seasoning add the parsley and thyme to it.
    2. Now pour some oil to a depth of about 1/4 of an inch in a large skillet and heat while you roll your sausage into small balls. Once the oil is heated, cook your sausage balls on medium heat until golden brown.
    3. Remove from the pan and place in your favorite bowl with a paper towel to drain.
    4. Now that you have your sausage browned and drained, you want to cover each ball in stuffing and set aside on a plate. You will then roll each one in the all-purpose flour.
    5. Meanwhile you want your canola oil to be heating in a large skillet to about 350 degrees. Once your oil is thoroughly heated you will carefully drop each of your sausage stuffing balls into the oil and cook for about 3 minutes or until golden brown.
    6. Once the Sausage stuffing balls have cooled, simply pop one in your mouth for a little taste of heaven.
    Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
    http://www.southernplate.com/2010/05/southern-stuffing-balls-guest-blog-post.html

“Faith is knowing one of two things will happen-

there will be something solid to stand on

or you will be taught to fly.”

~Patrick Overt

Submitted by Lisa. Submit your quote here!

Enjoy This Post? Never Miss Another!

Subscribe to Christy's email list and receive all her new posts directly in your inbox

Comments

      • Louise Holt says

        I would think there is a easier way. Why not put it all together and fry? Kind of like sausage balls with bisquick and cheese. That would be much easier and not so many tasks.

        • kathy says

          I agree! It is the combination of ingredients that will make this delicious and nothing is better than stuffing with sausage!!
          You can also take you leftover stuffing/dressing (needs to be very moist full of onion,celery etc NO BOX stuffing) and make patties pan fried in butter to serve with eggs for breakfast.
          FOR dinner, ,mix stuffing with leftover mashed potatoes and chopped turkey. Fry in pan with butter and serve with some cranberry sauce and gravy if you have any!

    • Gabrielle says

      My grandmother used to make a stuffing called “sage stuffing”. All I remember is sage sausage,potatoes, onions, giblets..but I can’t find a recipe for it! has anyone heard of this before? And yes I tried the fried stuffing balls..OMG to die for. I used my wok for the last step. LOVE this site and I will start using some of the recipes on here

    • says

      hehehe! I call it dressing,too. I think Jyl is going with stuffing because of the name on the box. :)

      I love using that boxed stuff, it’s so good for a quick dinner fix. I need to post my boxed stuffing recipe soon!

      Gratefully,
      Christy
      P.S. I had never heard of them either!

  1. Mary Jo says

    You know my daughter was visiting and we were have stuffing out of the box and she said this is how I always fix it. She took the water it called for diced up some onion and celery and put it in the water and microwaved it until the water boiled and then added it to the stuffing. It was really good. See you are never too old to learn something new.

  2. Terri go Dawgs says

    THIS recipe looks like something that you would jes’ hafta make two batches at a time! Thanks also, Jyl for reminding us about using dishes that bring up memories of loved ones passed on. I heartily agree. I am looking forward to getting some sausage to use up the Stuffing mix in my pantry. Just wait till honey-pie hubby gets a bite of these! ~waves to u~ ~blows a kiss to Christy~ T.

  3. Barbara Pray says

    *sigh* – I am on a diet – these are just pure temptation. I can see these in my future tho. LOL

    I think they are called stuffing balls because that is how you are going to put them (stuff) into your mouth.

  4. Nicole says

    Did not know where to post this, but here goes!

    Hello Christy,

    I was not really sure if you have used this recipe or not, but I am wanting to share it with someone. I have only been following your wonderful website for a few months, which by the way I can not wait until your cookbook comes out. I have already pre-ordered my copy. I love your site, recipes, and sharing. Thanks for all you do! You can also re-write it in your format if you want.

    Butter Pecan Cake

    1 Butter Pecan Cake Mix
    4 eggs
    1/3 C. oil
    1 C. water
    1 can of coconut-pecan icing

    Preheat oven to 325 degrees. Mix together cake mix, eggs, oil, and water. Then add the can of icing and mix again. If you like, you can add some extra chopped pecans. Pour into a greased and floured large tube pan. Bake at 325 for 1 hour. Do not over-bake. Most important: Do not open oven while it is cooking. Wait till it is almost done or use your oven light. You can also use this with any flavor cake mix and any flavor icing, but this is one of our favorites.

    I tried making this with using the Pam spray, and it stuck. So, make sure you grease and flour your pan. The cake is wonderful served warm, and does not need any sides. One of my friends said, “it is like eating pancakes with the maple syrup in them”.

    • Jodi says

      Oh this sounds really good. We love that butter pecan cake mix!
      Another good thing is to make the gooey cake recipe and mix the coconut pecan icing into the creamcheese and egg and powdersugar topping that you spread on before baking. Yhanks for sharing!!!

  5. Deanie says

    Thanks for sharing Jyl! These look delish! Sausage and stuffing what a winning combination! As Hee-Haw’s Grandpa used to say, “Salute!”. :D Christy have fun at your conference and take good notes as we will want to hear all about it when you get back! :D

  6. Lee says

    Sooo, I made these tonight, and they are great!
    I think I made them too big, so the sausage ball wanted to seperate from the stuffing when I bit into them. I’ll know to make them smaller next time. I had 8 or so left over, so I popped them in the freezer for a quick meal later on.

    • Susan says

      JoAnn, once you kinow what you’re doing it won’t cost you so much ink. You should ctrl. c (drag the cursor over only what you want to print then let up – it will be in blue) and then minimize the Southern Plate page and open your word or office program (whatever program you use to type) and then hit ctrl v (paste it) into the new blank page. Then save it and you have a copy of the recipe to print any time you need it for ingredients, etc. Not hard.

  7. Lori McCool says

    Hi JoAnn and Christy

    This looks like a great recipe, can’t wait to try it, but for JoAnn, an idea to try for printing out just the recipe is to highlight just the recipe you want, click on print and when the options box comes up, click on selection. That should print just the recipe not all 22 pages. Hope this works.

    Keep up the great work Christy and enjoy yourself at the conference.

  8. Lola McGinnis says

    Although I’m a high cholesterol vegetarian, I love your site and your recipes — busy trying to convert some so I can eat them ~ others I can make for the family or give as gifts. Girl, you are gonna be famous-er! Love your site and your commentaries, keep on keepin’ on!

Leave a Comment

Your email address will not be published. Required fields are marked *