Cranberry Stuffing Balls

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  • 1 pound bulk pork sausage
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 2 tablespoons minced fresh parsley
  • 1 package (7 ounces) herb-seasoned stuffing croutons
  • 3/4 cup fresh cranberries, halved
  • 2 eggs, well beaten
  • 1 to 1 1/2 cups chicken broth


    In a skillet, cook sausage, celery and onion until sausage is done and vegetables are tender.

    Drain excess fat.

    In a large bowl, combine the meat mixture with remaining ingredients and enough broth to hold mixture together.

    Shape into 8-10 balls.

    Place in a greased shallow baking dish.

    Bake at 325° for 30 minutes.

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