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Perfect Bite-Sized Sausage Cranberry Stuffing Balls

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These golden, crispy stuffing balls are packed with savory sausage, tart cranberries, and classic herbs. Perfect for holiday parties, potlucks, or any gathering, they’re easy to make and impossible to resist.

Ingredients

Scale
  • 12 cups day-old bread cubes (about 1 large loaf of sourdough or French bread, cut into ½-inch cubes)
  • 1 pound breakfast sausage
  • 1 cup dried cranberries
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 celery stalks, finely diced (about 1 cup)
  • 4 tablespoons unsalted butter
  • 2 large eggs, lightly beaten
  • 1½ cups low-sodium chicken or turkey broth
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two rimmed baking sheets with parchment paper.
  2. Cook the sausage: Heat a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon as it cooks until browned and crumbly, about 6-8 minutes. Leave about a tablespoon of fat in the pan. Transfer the cooked sausage to a large bowl using a slotted spoon and set aside.
  3. Sauté the vegetables: In the same skillet with the remaining sausage drippings, add the butter and melt over medium heat. Add the diced onion and celery. Cook, stirring occasionally, until the onions are translucent and the celery is tender, about 5-7 minutes.
  4. Combine the dry ingredients: In a large mixing bowl, add the bread cubes, dried cranberries, sage, thyme, rosemary, garlic powder, salt, and pepper. Toss everything together with your hands to evenly distribute the seasonings.
  5. Add the wet ingredients: Pour the sautéed vegetables (with butter) over the bread mixture. Add the cooked sausage, beaten eggs, and chicken broth. Gently mix everything together with your hands until the bread is moist but not soggy. If too dry, add another splash of broth; if too wet, let sit for 5 minutes.
  6. Let the mixture rest: Cover the bowl with plastic wrap or a clean kitchen towel and let it sit for 10-15 minutes to allow the bread to absorb the flavors.
  7. Shape the stuffing balls: Using a 2-tablespoon cookie scoop or your hands, roll the mixture into 1½-inch balls. Place them on the prepared baking sheets, spacing them about 1 inch apart. You should get about 30-35 balls.
  8. Bake until golden: Bake for 18-22 minutes, rotating the pans halfway through, until the balls are golden brown and crispy on the outside. The internal temperature should reach 165°F (74°C) if using a meat thermometer.
  9. Cool slightly and serve: Let the stuffing balls rest on the baking sheet for 5 minutes before transferring to a serving platter. Garnish with fresh parsley if desired. Serve warm.

Notes

For best results, use day-old bread. If using fresh bread, cube and toast at 300°F for 10 minutes. The mixture can be shaped and refrigerated up to 24 hours before baking; add 5 minutes to baking time if baking cold. To freeze, bake and cool completely, then freeze in a single layer and transfer to a freezer bag for up to 3 months. Reheat from frozen at 350°F for 15-18 minutes.

Nutrition

Keywords: stuffing balls, sausage cranberry stuffing, holiday appetizer, bite-sized stuffing, potluck recipe, Thanksgiving appetizer, Christmas appetizer

Find it online: https://ovenmila.com/perfect-bite-sized-sausage-cranberry-stuffing-balls/