Description
These Sausage Stuffing Bites with Cranberry Sauce are a flavorful and festive appetizer perfect for holiday gatherings. Juicy sweet Italian sausage mixed with seasoned stuffing is baked to golden perfection, then served alongside a tangy cranberry sauce enhanced with honey and Dijon mustard for the perfect balance of savory and sweet.
Ingredients
Scale
Sausage Bites
- Cooking spray
- 2 large eggs
- 2 cups store-bought stuffing mix (such as Pepperidge Farms)
- 3/4 cup whole milk
- 1 Tbsp. unsalted butter
- 1/2 medium yellow onion, finely chopped (about 1/2 cup)
- 1 stalk celery, finely chopped (about 1/2 cup)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 lb. uncooked bulk sweet Italian sausage
- 1/4 cup fresh parsley, finely chopped
- 3/4 tsp. poultry seasoning
Cranberry Sauce
- 1 cup whole berry cranberry sauce
- 1 Tbsp. honey
- 2 tsp. Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for serving
Instructions
- Prepare the baking sheets: Preheat oven to 400°F (200°C). Lightly grease two baking sheets with cooking spray to prevent the sausage bites from sticking during baking.
- Soften the stuffing mix: In a large bowl, whisk the eggs to combine. Add the stuffing mix and whole milk, stirring to coat evenly. Let the mixture sit for about 10 minutes until the stuffing cubes soften and absorb the liquid.
- Sauté the vegetables: While the stuffing softens, heat a large skillet over medium heat and melt the unsalted butter. Add finely chopped onion, celery, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes. Remove from heat and let cool slightly.
- Combine sausage mixture: Crumble the uncooked bulk sweet Italian sausage directly over the softened stuffing mixture. Add the sautéed onion and celery, freshly chopped parsley, and poultry seasoning. Season with kosher salt and black pepper to taste. Gently mix just until combined, taking care not to overwork the mixture.
- Form sausage bites: Using your hands, roll the mixture into 1 1/2 inch balls, about 2 tablespoons each. Arrange them evenly spaced on the prepared baking sheets.
- Bake: Place the baking sheets in the preheated oven and bake the sausage bites for about 20 minutes, rotating the sheets from top to bottom halfway through, until they are deeply browned and cooked through.
- Prepare cranberry sauce: In a medium bowl, combine the whole berry cranberry sauce, honey, and Dijon mustard. Season with salt and freshly ground black pepper to taste. Stir until well blended.
- Serve: Transfer the warm sausage stuffing bites to a platter and sprinkle with chopped fresh parsley. Serve immediately with the cranberry sauce on the side for dipping.
Notes
- For best results, use fresh parsley and quality store-bought stuffing mix.
- You can prepare the cranberry sauce in advance and refrigerate until serving.
- These sausage bites are great as an appetizer or a party snack.
- Adjust seasoning to your taste preference, especially the salt and pepper.
- To ensure even cooking, do not overcrowd the baking sheets.
Nutrition
- Serving Size: 2 bites (about 60g)
- Calories: 140
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg
