As for shaping the stuffing into balls as they cook, that's likely doable with several of the recipes above; I'd probably recommend it for Grandy's Stuffing recipe, and Josh Quittner's Cornbread Stuffing recipe in particular (the sourdough stuffing might bit a bit too chunky/loose to form into balls). If you are going to make stuffing balls, forgo the step in these recipes instructing you to prepare a casserole dish and pour the stuffing inside, and instead shape the stuffing mixture before it bakes into 3-inch or so balls with your hands. Place them on a greased baking sheet and bake for 30 minutes (with the oven temps indicated in the recipes), until the stuffing is cooked through and toasty/crispy on the top. Alternatively, if you don't want to make the stuffing balls but still want to portion out the stuffing for an appetizer, consider using 9-oz ramekins and baking the stuffing in there, rather than a large casserole dish.
Last, as for a mushroom gravy recipe to serve with the stuffing, a couple other options here:
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https://food52.com/recipes/78112-josh-quittner-s-cornbread-sausage-stuffing
https://food52.com/recipes/62176-sourdough-stuffing-with-kale-dates-and-sausage
https://food52.com/recipes/32021-grandy-s-sausage-stuffing
https://food52.com/recipes/19827-andouille-sausage-and-cornbread-stuffing
As for shaping the stuffing into balls as they cook, that's likely doable with several of the recipes above; I'd probably recommend it for Grandy's Stuffing recipe, and Josh Quittner's Cornbread Stuffing recipe in particular (the sourdough stuffing might bit a bit too chunky/loose to form into balls). If you are going to make stuffing balls, forgo the step in these recipes instructing you to prepare a casserole dish and pour the stuffing inside, and instead shape the stuffing mixture before it bakes into 3-inch or so balls with your hands. Place them on a greased baking sheet and bake for 30 minutes (with the oven temps indicated in the recipes), until the stuffing is cooked through and toasty/crispy on the top. Alternatively, if you don't want to make the stuffing balls but still want to portion out the stuffing for an appetizer, consider using 9-oz ramekins and baking the stuffing in there, rather than a large casserole dish.
Last, as for a mushroom gravy recipe to serve with the stuffing, a couple other options here:
https://food52.com/recipes/7473-mushroom-and-roasted-garlic-gravy
https://food52.com/recipes/7483-vegetarian-mushroom-thyme-gravy
Just prepare it separately and serve on top of the stuffing as you wish.
Hope this helps!