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Sausage Stuffing Bites with Cranberry Dipping Sauce

Sausage stuffing bites with cranberry dipping sauce—baked 1 1/2-inch golden crisp balls made with herb stuffing mix and Parmesan. Served warm with a glossy cranberry sauce smoothened with orange juice and Dijon.
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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 small onion, finely diced
  • 2 celery stalks, finely diced
  • 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
 

Bake setup and make the sausage filling
  1. Preheat oven to 375F and line a sheet pan with parchment for easy cleanup.
  2. Brown the breakfast sausage with the diced onion and celery for 8-10 minutes, breaking it up as it cooks.
  3. Drain excess fat and cool the sausage mixture slightly before combining with the binder.
Form and bake the stuffing bites
  1. Stir in herb stuffing mix, warm chicken broth, beaten eggs, shredded Parmesan, and chopped sage until evenly moist.
  2. Roll the mixture into 1 1/2-inch balls and place them on the prepared baking sheet with space between each one.
  3. Bake for 20-25 minutes at 375F until golden and crisp on the outside.
Make the cranberry dipping sauce and serve
  1. Warm the whole berry cranberry sauce with orange juice and Dijon, stirring until smooth.
  2. Serve the baked stuffing bites warm with the cranberry dipping sauce on the side.

Notes

For tighter, crispier bites, let the sausage mixture cool slightly before mixing so the eggs don’t set early. Store leftover bites covered in the refrigerator up to 3 days and reheat on a sheet pan at 350F until hot and crisp. Freeze baked bites up to 2 months; thaw overnight in the fridge and reheat. For a dairy-light swap, use a smaller amount of Parmesan or a plant-based aged cheese substitute in the same quantity.