Ingredients
Equipment
Method
Bake the stuffing bites
- Preheat oven to 375F and line a baking sheet with parchment as a ready-to-bake surface.
- Brown breakfast sausage with onion and celery for 8-10 minutes, breaking it up, then drain excess fat and cool slightly.
- Stir in herb stuffing mix, warm chicken broth, beaten eggs, shredded Parmesan, and chopped sage until moist and evenly combined.
- Roll the mixture into 1 1/2-inch balls and place them on the prepared baking sheet with space between each bite.
- Bake for 20-25 minutes at 375F until golden and crisp on the outside.
Make the cranberry dipping sauce
- Warm whole berry cranberry sauce with orange juice and Dijon mustard, stirring until smooth.
- Serve the warm cranberry sauce alongside the baked stuffing bites for dunking.
Notes
For the crispiest edges, cool the sausage mixture slightly before mixing so the eggs set properly and the balls hold their shape. Store leftover bites in the refrigerator up to 3 days and reheat on a sheet pan in a 350F oven until hot. Freeze baked bites up to 2 months; thaw overnight in the fridge and re-crisp in the oven. For a gluten-aware swap, use a gluten-free herb stuffing mix in the same 6 oz box amount.
