It's almost too good to be true.
In this recipe, the two best parts of Thanksgiving -- stuffing and gravy -- are combined with another wondrous ingredient, spicy sausage. The sausage is formed into balls and fried, then wrapped in stuffing, and dunked in gravy ... good grief can Thanksgiving just get here already?!
Sausage and Stuffing Balls in Gravy from The Food Network
- 8 oz. spicy sausage
- 2 cups canola oil, plus 1/4 cup
- 1 cup all-purpose flour
- 3 cups chicken stock
- 1 (6 oz.) box chicken flavored bread stuffing mix (made according to package)
- 1 tablespoon chopped parsley
- 1 tablespoon chopped thyme
- 2 tablespoons chopped scallions
Form sausage into small, dime-sized balls. Heat a large skillet over medium heat and brown balls on all sides -- approximately 12 to 15 minutes. Remove and set aside.
Add 1/4 cup canola oil to the pan and stir in 1/2 cup flour. Stir to create a roux and cook for 3 to 4 minutes. Slowly add the chicken stock, stirring while you pour, and let simmer stirring frequently until it thickens -- approximately 6 to 8 minutes.
Heat 2 cups canola oil on medium-high heat until it reaches 350 degrees F.
Combine the stuffing, parsley, thyme, and scallions and mix together. Wrap each sausage ball with about 1 tablespoon of stuffing mix, covering the sausage completely.
Once all of the sausage balls have been coated in stuffing, lightly coat them in remaining flour. Drop them into the hot oil and fry until golden brown -- about 2 to 3 minutes. Remove and drain on paper towels.
Remove gravy from heat and add sausage stuffing balls. Enjoy!
Image via dneff/Flickr