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Best Easy Sausage Cranberry Stuffing Balls Recipe

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These bite-sized sausage cranberry stuffing balls are crispy on the outside, tender and savory within, and packed with sweet-tart cranberries. Perfect for holidays, weeknight dinners, or game-day snacks, they convert even the biggest stuffing skeptics.

Ingredients

Scale
  • 1 pound bulk pork sausage (preferably sage-flavored, like Jimmy Dean or Johnsonville)
  • 6 cups cubed day-old bread (sourdough or French bread, about half a loaf)
  • 1 cup dried cranberries (Craisins recommended)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about ½ cup)
  • 2 large eggs, lightly beaten
  • 1 cup low-sodium chicken broth (or turkey broth)
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon salt (adjust based on sausage saltiness)
  • ¼ teaspoon black pepper (freshly ground preferred)
  • 2 tablespoons fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper.
  2. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (about 6 to 8 minutes). Use a slotted spoon to transfer the sausage to a plate, leaving about 1 tablespoon of drippings in the pan.
  3. Reduce heat to medium. Add the butter to the same skillet. Once melted, add the diced onion and celery. Cook, stirring occasionally, until the onion is translucent and the celery has softened (about 5 minutes). Scrape the vegetables into the bowl with the sausage.
  4. In the same large mixing bowl, combine the cooked sausage, sautéed vegetables, dried cranberries, dried sage, dried thyme, garlic powder, salt, and pepper. Stir to distribute evenly.
  5. Add the bread cubes to the bowl. Toss gently with your hands or a spatula to coat the bread with the sausage mixture. Do not crush the bread.
  6. In a small bowl or measuring cup, whisk together the beaten eggs and chicken broth. Pour over the bread mixture. Use your hands to gently mix, squeezing the bread cubes slightly to absorb the liquid. The mixture should be moist but not soupy. Let it sit for 5 minutes. If it looks dry, add another tablespoon or two of broth.
  7. Using a cookie scoop or your hands, form the mixture into 1½-inch balls (about 2 tablespoons each). Place them on the prepared baking sheet, spacing about 1 inch apart. You should get about 24 to 28 balls.
  8. Bake for 20 to 25 minutes, or until golden brown and firm to the touch. Halfway through, rotate the baking sheet for even browning.
  9. Let them cool on the baking sheet for 5 minutes. Transfer to a cooling rack if desired to keep bottoms crispy. Garnish with fresh parsley if using.

Notes

Let the bread soak up the broth mixture for at least 5 minutes before forming balls to prevent them from falling apart. Do not overmix the mixture to avoid dense stuffing balls. For best results, chill the mixture for 30 minutes before forming. Use a rimmed baking sheet to catch fat drippings. Adjust salt based on sausage saltiness. Day-old bread is ideal; if using fresh bread, dry it in a 300°F oven for 10 minutes.

Nutrition

Keywords: stuffing balls, sausage cranberry stuffing, holiday side dish, Thanksgiving stuffing, bite-sized stuffing, easy stuffing recipe

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