Ingredients
1 pound bulk pork sausage1/2 cup chopped celery1/4 cup chopped onion2 tablespoons minced fresh parsley1 package (7 ounces) herb-seasoned stuffing croutons3/4 cup fresh cranberries, halved2 large eggs, well beaten1 to 1-1/2 cups chicken broth
Preparation
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 10 balls. Place in a greased shallow baking dish. Bake at 325° for 30 minutes.
