Description
These Sausage Stuffing Bites with Cranberry Sauce are a delicious and festive appetizer perfect for holiday gatherings. Combining savory Italian sausage with classic stuffing mix, tender vegetables, and a tangy homemade cranberry sauce, these bite-sized treats are baked to golden perfection and served with a flavorful dip that balances sweet and tangy notes.
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 Oven and Stuffing Base: Preheat your oven to 400°F. Lightly grease two baking sheets with cooking spray. In a large bowl, whisk the eggs until combined. Add the stuffing mix and milk to the eggs, stirring thoroughly to coat all the stuffing cubes. Allow this mixture to sit for about 10 minutes so the stuffing softens nicely.
- Sauté Vegetables: While the stuffing soaks, melt the unsalted butter in a large skillet over medium heat. Add the finely chopped onion and celery along with a pinch of salt and pepper. Cook these vegetables, stirring occasionally, until they become soft and fragrant, approximately 5 to 7 minutes. Then, remove from heat and let them cool slightly.
- Combine Sausage and Flavorings: Crumble the uncooked sweet Italian sausage directly over the softened stuffing mixture. Add the cooked onion and celery mixture, fresh parsley, poultry seasoning, and season with additional salt and pepper to taste. Mix everything gently until it is just combined—avoid overmixing to keep the texture light.
- Form the Bites: Using your hands or a small scoop, roll the sausage mixture into 1 1/2-inch balls, approximately 2 tablespoons each. Arrange these balls spaced evenly on the prepared baking sheets to ensure even cooking.
- Bake the Sausage Bites: Place the baking sheets in the oven. About halfway through cooking, rotate the baking sheets from top to bottom for uniform browning. Bake until the bites are deeply browned on the outside and cooked through, which takes about 20 minutes.
- Prepare the Cranberry Sauce: While the bites bake, combine the whole berry cranberry sauce, honey, and Dijon mustard in a medium bowl. Season with a pinch of kosher salt and freshly ground black pepper. Stir well to blend all flavors evenly.
- Serve: Transfer the hot sausage stuffing bites to a platter. Sprinkle chopped fresh parsley over the top for a fresh finish. Serve the bites alongside the cranberry sauce for dipping and enjoy.
Notes
- Use store-bought stuffing mix for convenience, but you can substitute with homemade stuffing if preferred.
- Make sure the sausage is thoroughly cooked to a safe internal temperature before serving.
- The cranberry sauce can be prepared ahead of time and refrigerated until ready to serve.
- For a spicier bite, consider adding red pepper flakes to the sausage mixture.
- These bites can be made a few hours ahead and warmed just before serving.
Nutrition
- Serving Size: 1 bite (approx.)
- Calories: 90
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 35 mg