Ingredients
Equipment
Method
Bake the stuffing bites
- Preheat oven to 375F and line a baking sheet with parchment, so the bites bake without sticking. Spread it out flat for even browning.
- Brown the breakfast sausage with onion and celery for 8-10 minutes, breaking it up as it cooks. Drain excess fat and cool slightly so the mixture holds together.
- Stir in herb stuffing mix, chicken broth, eggs, Parmesan, and fresh sage until moist and evenly combined. The mixture should look consistent, not dry.
- Roll the mixture into 1 1/2-inch balls and place them on the baking sheet with space between. They should sit as uniform mounds for crisp edges.
- Bake at 375F for 20-25 minutes until golden and crisp on the outside, turning them only if needed for even browning. Look for a firm, browned surface before removing.
Make the cranberry dipping sauce
- Warm the whole berry cranberry sauce with orange juice and Dijon mustard until smooth. Stir until glossy and fully combined.
- Serve the cranberry dipping sauce alongside the baked stuffing bites. Dunk a bite to check the contrast of crisp exterior and soft center.
Notes
For best texture, cool the browned sausage mixture slightly before mixing in the eggs so the binder sets properly, then bake right away for the crispiest exterior. Store leftovers in the refrigerator up to 3 days in a sealed container and reheat in a 375F oven until hot and re-crisped; freeze the bites for up to 2 months (sauce can be frozen separately). For a lower-sodium swap, choose reduced-sodium chicken broth and a no-salt-added cranberry sauce while keeping the same cook method.