These Sausage and Stuffing Balls with Cranberry Dipping Sauce are a fabulous holiday appetizer...
or a great recipe twist to use up leftovers from the big meal.
These could also be called "little bites of Thanksgiving", y'all. They have all the essentials...except instead of turkey, I used breakfast sausage. They're similar to the classic baking mix sausage ball, but a lot moister (I always think the baking mix ones get so dried out). These stay moist and delicious...and the cranberry dipping sauce just takes them to the next level of holiday yumminess. You'll definitely want these to nosh on this holiday season...they're a lovely departure from the norm! Check out this delicious holiday recipe (with a twist!) below.
I can't decide if I want these for breakfast, as a snack, or as an appetizer at a holiday party. They're so versatile...and delicious. And who doesn't have leftovers to use from the big meals? Most holidays involve overnight guests...these are perfect to serve during the "in-between" times, when everyone is waiting for a big meal...or packing up to head home.
And the cranberry dipping sauce is absolutely to die for. Something about that sweet and delicious tartness that really goes well with these yummy, sage-filled sausage and stuffing balls. Sometimes, I really wish double dipping were socially acceptable. Just kidding. Kind of.
On the day I made these, my oldest noted that the entire house smelled like Thanksgiving. They're perfect for this time of the year, for sure.
One of the reasons these Sausage and Stuffing Balls stay so moist is the addition of Swanson 100% Natural Chicken Broth. For years, I've kept a few boxes of this broth in the pantry...I use it for everything from steaming veggies (to add extra flavor), to moistening my baked potato (instead of butter). I also make rice and quinoa with Swanson 100% Natural Chicken Broth instead of water. And during the holidays, I grab a few extra boxes for all the recipes I'm preparing. Swanson is fabulous to enhance the natural flavors of food you prepare with it. It's a unique blend of flavors that even chefs turn to.
I grabbed my broth at the local Walmart, along with all the other ingredients for this recipe.
There is an option in the recipe to create this with leftovers, or even boxed stuffing mix. Since this recipe is ideal for a party, you may be making it without leftovers on hand. Just be careful not to add too much broth if using leftover stuffing. If using the boxed mix, it will take the mixture just a couple of minutes to moisten once you add the eggs and broth.
Oh, and just a hint: to get my celery, onions, and cranberries well minced, I run them through my mini food processor. It makes quick work of it.
Sausage and Stuffing Balls with Cranberry Dipping Sauce
CLICK HERE FOR PRINTABLE RECIPE
CLICK HERE FOR PRINTABLE RECIPE
- 1 pound ground breakfast sausage
- 1/2 teaspoon ground sage
- 1/2 teaspoon Kosher salt
- fresh ground black pepper
- 1/2 cup finely minced onions
- 1 stalk celery, finely minced
- 1/2 cup shredded cheddar cheese
- 1/3 cup dried cranberries, minced
- 1 box stuffing mix (unprepared) (can substitute 2 1/2-3 cups leftover prepared stuffing)
- 2 eggs, beaten
- 1 cup Swanson 100% Natural Chicken Broth (if using leftover stuffing, reduce amount to 1/4-1/2 cup, adding more, as needed)
Cranberry Dipping Sauce Ingredients:
- 1 can whole berry cranberry sauce (or 1 1/2 cups leftover cranberry sauce)
- 1/4 cup orange juice
- pinch of Kosher salt
Brown sausage in large skillet over medium heat. Add seasonings and cook until pink is gone. Add onions and celery to skillet and continue to cook until vegetables are soft and onions are clear. Allow to cool for 10-15 minutes.
Add cheese, cranberries, and stuffing to sausage and stir. Stir in eggs and Swanson 100% Natural Chicken Broth and make sure entire mixture is completely combined.
Using a cookie scooper, scoop out heaping balls of mixture (and slightly use palm to press mixture into scoop to make sure it sticks together well). Place balls onto a cookie sheet lined with parchment paper. If any of the mixture falls off of one, just press it back into place. Continue with entire batch of mixture (I place about 24 sausage and stuffing balls onto one standard cookie sheet).
Bake in a preheated 375º oven for 15-18 minutes, until tops begin to brown.
While sausage balls are baking, prepare Cranberry Dipping Sauce. Combine cranberry sauce, orange juice and salt in a small saucepan over medium heat. Stir until thinned out a bit and completely combined. Transfer to a serving dish.
Makes 36-48 Sausage and Stuffing Balls, depending on the sizes you create.
Want more delicious recipes like this? Check out Campbell's gallery of deliciousness here.
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