Go Back

Sausage Stuffing Bites with Cranberry Dipping Sauce

Sausage stuffing bites with cranberry dipping sauce are baked into golden, crisp 1 1/2-inch balls with a moist herb-stuffing center. Serve with a warm whole-berry cranberry sauce that stays glossy and smooth for dunking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 420
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
  • 1 cast iron skillet

Method
 

Bake the stuffing bites
  1. Preheat oven to 375F and line a sheet pan with parchment for easy release and browning.
  2. Brown the breakfast sausage with the diced small onion and diced celery in a skillet for 8-10 minutes, breaking it up as it cooks until no longer pink.
  3. Drain excess fat from the sausage mixture and cool slightly so the eggs won’t scramble when mixed.
  4. Stir in the herb stuffing mix, warm chicken broth, beaten large eggs, shredded Parmesan, and chopped fresh sage, mixing until the mixture is moist and evenly combined.
  5. Roll the mixture into 1 1/2-inch balls and place them on the sheet pan with space between for crisp edges.
  6. Bake for 20-25 minutes at 375F until golden and crisp on the outside, with a set texture through the centers.
Make the cranberry dipping sauce
  1. Warm the whole berry cranberry sauce with orange juice and Dijon mustard until smooth and pourable for easy dunking.
  2. Serve the warm cranberry dipping sauce alongside the hot stuffing bites.

Notes

For the crispest outsides, bake until the tops look deep golden and firm to the touch, not just set. Store leftovers covered in the fridge up to 3 days; reheat in a 350F oven until hot and re-crisped. Freezing is not recommended for the best texture. If you want a lighter option, use turkey breakfast sausage in the same quantity for a lower-fat bite.