Mini Chicken Sausage and Fruit Stuffing Balls

Mini Chicken Sausage and Fruit Stuffing Balls
  • Prep Time: 15
  • Total Time: 45
  • Servings: Makes 12

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About this Recipe

Kids will love these little stuffing balls. Filled with flavourful chicken sausage and dried fruit, they are sure to be a hit!


1 Pkg Schneiders Mild Italian Chicken Sausage, diced
1 tbsp olive oil
1/3 cup dried cranberry, roughly chopped
1/3 cup dried apricots, roughly chopped
2 stalks celery, diced
1/2 onion, diced
2 eggs, whisked
4 cups bread, cubed
1/2 cup chicken stock
1 tsp dried sage
Salt and pepper
12 muffin tin liners


Heat oven to 375 degrees
Heat olive oil in a large skillet over medium high heat. Cook sausage, celery, onion and sage until vegetables are softened and sausage is heated through, about 5 to 6 minutes. Remove from heat and set aside. Allow to cool slightly. Place bread in a large bowl. Add cranberry and apricots. Pour in sausage mixture and eggs. Using your hand mix well to incorporate. Slowly pour in chicken stock until mixture is just moistened. Season with salt and pepper. Divide mixture between muffin cups and bake for 20 to 25 minutes or until golden brown. Check half way through cooking. If muffins are browning to quickly tent with tin foil.


These stuffing muffins are great for lunches reheated the next day.

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