Go Back

Sausage Stuffing Bites with Cranberry Dipping Sauce

Sausage stuffing bites with a golden, crisp outside are baked until set and easy to dunk. This American-style appetizer pairs savory sausage stuffing with a smooth whole-berry cranberry dipping sauce.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 320

Ingredients
  

Sausage stuffing
  • 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 sage fresh, 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 oven to 375F and line a baking sheet with parchment as a ready-to-bake surface.
  2. Brown breakfast sausage with onion and celery for 8-10 minutes, breaking it up, then drain excess fat and cool slightly.
  3. Stir in herb stuffing mix, warm chicken broth, beaten eggs, shredded Parmesan, and chopped sage until moist and evenly combined.
  4. Roll the mixture into 1 1/2-inch balls and place them on the prepared baking sheet with space between each bite.
  5. 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.
  2. 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.