Go Back

Sausage Stuffing Bites with Cranberry Dipping Sauce

Sausage stuffing bites with cranberry dipping sauce—baked until golden and crisp outside, tender inside. Herb stuffing mix binds savory sausage with eggs and Parmesan for easy 1 1/2-inch snack balls.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Breakfast sausage
  • 1 lb breakfast sausage
Onion and celery
  • 1 small onion, finely diced
  • 2 celery stalks, finely diced
Stuffing mixture
  • 1 box (6 ounces) 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
 

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

Notes

For the crispiest exterior, press the balls firmly when forming so they hold together, and bake on parchment-lined sheet pan at 375F. Store leftover bites in the fridge up to 3 days; reheat on a sheet pan at 350F until hot. The cranberry sauce keeps in the refrigerator up to 7 days and can be reheated gently. For a lighter option, use turkey sausage instead of breakfast sausage while keeping the egg and Parmesan binder.