Ingredients:

  • 6 cups dried bread cubes (Sourdough or Brioche)
  • 1 cup yellow onion, finely diced
  • 1 cup celery, finely diced
  • 4 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 lb ground pork sausage
  • 2 large eggs, beaten
  • 1.75 cups low-sodium chicken stock
  • 2 tbsp fresh sage, minced
  • 1 tbsp fresh thyme, stripped from stems
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup dried cranberries

Instructions:

  1. Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
  2. In a large skillet over medium high heat, cook the pork sausage until browned and crumbly (about 8 mins).
  3. Add the butter to the skillet with the sausage. Once melted, stir in the onion and celery. Cook 5-7 mins until the onions are translucent and fragrant. Stir in the minced garlic, sage, and thyme. Cook for 1 minute until you smell the herbs blooming. Remove from heat.
  4. In your largest bowl, toss the 6 cups of dried bread cubes with the salt, pepper, and dried cranberries.
  5. Pour the hot sausage and vegetable mixture (including the fat!) over the bread. Toss gently to combine.
  6. Whisk the 2 eggs into the 1.75 cups of chicken stock. Pour this over the bread mixture and stir gently.
  7. Let the mixture sit for 5 minutes. This allows the bread to soak up the liquid so the balls don't fall apart.
  8. Using a cookie scoop or your hands, form the mixture into 20 balls. Place them on the prepared baking sheet.
  9. Bake for 25 mins until the tops are golden brown and the edges are crackling.