Philadelphia Main Line Classics

The Saturday Club | Elizabeth Taylor Young

8-ounce package Pepperidge Farm Herb Stuffing

1 pound hot pork sausage

1 egg, beaten

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1 cup warm water

Preheat oven to 400°. Mix all ingredients and form into small balls. Bake on a rack in shallow pan 20 minutes.

Note: These can be made and frozen; remove from freezer and bake 25-30 minutes.

Yield: 4 dozen

Notes:

1. Used sweet Italian sausage as that’s what I had on hand

2. Found the batter to be very sticky; placed in the fridge for ~30 minutes before rolling into balls

3. These needed another 10 minutes in my oven to cook the whole way through