Print

Best Easy Sausage and Cranberry Stuffing Balls Recipe

Sausage and Cranberry Stuffing Balls - featured image
Print Recipe

These Sausage and Cranberry Stuffing Balls are perfectly portioned, crispy on the outside and tender inside, made with savory sausage, tart cranberries, and herb-infused bread. A foolproof, make-ahead friendly side dish that steals the show at any holiday gathering.

Ingredients

Scale
  • 1 pound ground Italian sausage (mild or sweet, casings removed)
  • 6 cups cubed day-old French bread or sourdough (1/2-inch cubes)
  • 1 medium yellow onion, finely diced
  • 3 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/4 cup fresh parsley, chopped
  • 2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup unsalted butter
  • 1 1/2 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 375°F. Position the rack in the center of the oven. Generously grease a 12-cup muffin tin with butter or baking spray.
  2. Cook the sausage: Heat a large skillet over medium-high heat. Add the ground sausage and break it apart with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of rendered fat in the pan.
  3. Sweat the aromatics: Reduce the heat to medium. Add the butter to the skillet with the reserved sausage fat. Once melted, add the diced onion and celery. Cook for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  4. Toast the bread: While the aromatics cook, spread the bread cubes on a baking sheet. Toast them in the preheated oven for 5-7 minutes until they’re dry and just starting to turn golden. Let them cool slightly.
  5. Combine the dry ingredients: In a large mixing bowl, combine the toasted bread cubes, cooked sausage, sautéed vegetables, dried cranberries, parsley, sage, thyme, salt, and pepper. Toss everything together with your hands until evenly distributed.
  6. Add the binding liquid: In a small bowl or measuring cup, whisk together the chicken broth and beaten eggs. Pour the mixture over the bread mixture. Use a spatula or your hands to gently fold everything together. The bread should be evenly moistened but not swimming in liquid. Let it sit for 5 minutes to allow the bread to absorb the broth.
  7. Fill the muffin tin: Using a cookie scoop or two spoons, portion the stuffing mixture into the prepared muffin tin. Pack each cup firmly—you want the mixture to hold together. A slightly mounded top is perfect; it will flatten as it bakes.
  8. Bake until golden: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The tops should be deep golden brown and the edges crispy. A toothpick inserted into the center should come out clean.
  9. Cool and release: Let the stuffing balls cool in the pan for 5 minutes. Run a knife around the edges of each cup to loosen them. Transfer to a wire rack or serving platter.
  10. Serve warm: These are best served within 15 minutes of coming out of the oven. The edges stay crispy, the centers stay tender, and the cranberries pop with every bite.

Notes

For gluten-free stuffing balls, swap in gluten-free bread cubes and check that your broth is certified gluten-free. Dried cherries or chopped dried apricots make excellent substitutes for cranberries. To make ahead, assemble the stuffing mixture up to 24 hours in advance and refrigerate in the muffin tin; bake straight from the fridge, adding 5 minutes to the baking time. Avoid overmixing and let the mixture rest for 10 minutes before scooping for best texture.

Nutrition

Keywords: stuffing balls, sausage cranberry stuffing, Thanksgiving side dish, holiday appetizer, make-ahead stuffing, muffin tin stuffing

Find it online: https://willarecipes.com/best-easy-sausage-and-cranberry-stuffing-balls-recipe/