I over ground the meat for my sausage stuffing and now it is more pate style. What do I do

When God gives you pate make a terrine. You might just top it with a puff pastry dough and bake it and have something equally good.

Hi Denise, I'd make sure to keep the other ingredients—the bread and the vegetables and whatever else you're adding—in larger pieces to add more texture to the stuffing. And if the meat is really paste-like, you could trying mixing in some breadcrumbs to help it clump together into pieces.