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Sausage Stuffing Bites with Cranberry Dipping Sauce

Sausage stuffing bites with crispy, golden 1 1/2-inch stuffing balls baked at 375°F and served with a warm, glossy cranberry dipping sauce. Made with breakfast sausage, herb stuffing mix, Parmesan, sage, and a smooth cranberry-orange 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: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep & bake
  1. Preheat oven to 375°F and line a sheet pan with parchment for easy release and cleanup.
  2. Brown the breakfast sausage with the diced onion and celery for 8-10 minutes, breaking it up until crumbly.
  3. Drain excess fat from the browned sausage and cool slightly so the binder doesn’t scramble the eggs.
  4. Stir in herb stuffing mix, warm chicken broth, beaten eggs, Parmesan, and chopped fresh sage until moist and evenly combined.
  5. Roll the mixture into 1 1/2-inch balls and place them on the prepared sheet pan with space between.
  6. Bake for 20-25 minutes, until the bites are golden and crisp on the outside.
Make the cranberry dipping sauce
  1. Warm the whole berry cranberry sauce with orange juice and Dijon, stirring until smooth.
  2. Serve the warm cranberry sauce alongside the baked stuffing bites for dipping.

Notes

For the crispiest exterior, cool the sausage only briefly (just until no longer steaming) before mixing so the eggs set evenly. Store leftover sausage stuffing bites in an airtight container in the refrigerator up to 3 days and reheat at 375°F until hot. Freeze baked bites up to 2 months; thaw overnight in the fridge and reheat. For a dairy-light option, use a reduced-fat Parmesan style substitute in the same amount.