Ingredients :

• Turkey sausage — This is the soul of the recipe. Use raw sausage, not cooked — it will release its fats during cooking, which provides the moistness inside. A well-spiced sausage with paprika and black pepper makes a world of difference compared to a bland plain version. If you have access to a trusted butcher, their artisanal poultry sausages will make a real difference.
• Philadelphia-style cream cheese — It acts as a binder and moisture provider. Without it, the ball would be dry and crumbly. Take it out of the fridge 30 minutes before — at room temperature, it incorporates much more easily so you don’t have to fight with the filling.
• Shredded cheddar — Grate it yourself if you can. Pre-shredded bagged cheddar is coated in starch to prevent sticking — this hinders melting. A cheddar aged at least 12 months brings a depth that mild cheddar simply doesn’t have.
• Baking mix (like Bisquick) — This structures the ball and gives it lightness. In the UK/Europe, look for a scone or savory biscuit mix. Otherwise, quickly mix 2 cups of flour, 1 tbsp baking powder, 1 tsp salt, and 2 tbsp neutral oil. It works perfectly.