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Sausage Stuffing Bites with Cranberry Dipping Sauce

Sausage stuffing bites with cranberry dipping sauce made with oven-baked, golden crispy 1 1/2-inch balls. The sausage and herb stuffing mix are bound with beaten eggs and Parmesan for a moist interior, served with warm whole-berry cranberry sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Sausage stuffing bites
  • 1 lb breakfast sausage
  • 1 small onion
  • 2 celery stalks
  • 1 box (6 oz) herb stuffing mix
  • 1 cup chicken broth warm
  • 2 large eggs beaten
  • 0.5 cup shredded Parmesan
  • 1 tbsp fresh sage chopped
Cranberry dipping sauce
  • 1 can (14 oz) whole berry cranberry sauce
  • 2 tbsp orange juice
  • 1 tbsp Dijon mustard

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat the oven to 375F and line a sheet pan with parchment for easy release and crisp edges.
Brown sausage mixture
  1. Brown breakfast sausage with finely diced onion and celery for 8-10 minutes, breaking it up as it cooks.
  2. Drain excess fat from the sausage mixture and cool slightly so the eggs won’t scramble when added.
Bind and form stuffing bites
  1. Stir in herb stuffing mix, warm chicken broth, beaten eggs, shredded Parmesan, and chopped fresh sage until moist and evenly combined.
  2. Roll the mixture into 1 1/2-inch balls and place them on the prepared sheet pan with space between each one.
Bake until golden and crisp
  1. Bake at 375F for 20-25 minutes until golden and crisp on the outside.
Make cranberry dipping sauce
  1. Warm whole berry cranberry sauce with orange juice and Dijon mustard, stirring until smooth and serveable for dipping.
Serve
  1. Serve the baked sausage stuffing bites hot with the cranberry dipping sauce alongside.

Notes

For the crispiest exterior, drain the sausage well and let it cool slightly before mixing in eggs. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan at 350F until warmed and re-crisped, about 10 minutes. Freezing is not recommended because stuffing-style texture can turn crumbly after thawing. For a lighter option, use mild turkey breakfast sausage and reduce Parmesan slightly.