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Sausage Stuffing Bites with Cranberry Dipping Sauce

Sausage stuffing bites are baked into golden, crisp 1 1/2-inch balls with savory herb stuffing. Serve alongside a warm cranberry dipping sauce that turns glossy and smooth 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
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

Breakfast sausage
  • 1 lb Breakfast sausage
Vegetables
  • 1 small onion finely diced
  • 2 celery stalks finely diced
Stuffing base
  • 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-ready prep
  1. Preheat oven to 375F, then line a sheet pan with parchment for easy release.
Brown the sausage mixture
  1. Brown breakfast sausage with diced onion and diced celery for 8-10 minutes, breaking it up as it cooks until no longer pink.
  2. Drain excess fat from the sausage mixture and cool slightly so the eggs set evenly when mixed.
Form the stuffing bites
  1. Stir herb stuffing mix, warm chicken broth, beaten large eggs, shredded Parmesan, and chopped fresh sage into the sausage mixture until moist and evenly combined.
  2. Roll the mixture into 1 1/2-inch balls, then place them on the prepared sheet pan with space between each one.
Bake until golden and crisp
  1. Bake for 20-25 minutes at 375F until golden and crisp on the outside.
Make the cranberry dipping sauce
  1. Warm whole berry cranberry sauce with orange juice and Dijon mustard, stirring until smooth, then keep warm for dipping.
  2. Serve the baked sausage stuffing bites hot with the warm cranberry sauce alongside for dunking.

Notes

Pro tip: cool the browned sausage mixture slightly before mixing in eggs so the bites hold together instead of turning eggy. Store leftovers covered in the fridge up to 3 days; reheat in a 350F oven or air fryer until crisp again. Freezing is yes—freeze baked bites in a single layer, then bag; reheat from frozen. Dietary swap: use gluten-free herb stuffing mix and check the chicken broth label for gluten-free compliance.