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Sausage Stuffing Bites with Cranberry Mustard Dip

Golden sausage stuffing bites with cranberry mustard dip

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Crisp-edged, tender stuffing bites packed with sausage and herbs, served with a quick tangy-sweet cranberry mustard dip.

Ingredients

Scale
  • 1 pound mild pork breakfast sausage
  • 3 tablespoons unsalted butter, divided
  • 1 medium yellow onion, finely diced
  • 3 celery ribs, finely diced
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons fresh thyme leaves
  • 6 cups dried bread cubes
  • 2 large eggs
  • 1 to 1 1/4 cups low-sodium chicken broth
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 3/4 cup whole-berry cranberry sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1 teaspoon finely grated orange zest
  • 1 tablespoon fresh orange juice

Instructions

  1. Cook the sausage: Heat the oven to 375°F (190°C). Cook the sausage in a skillet, crumbling it, until no pink remains and it reaches 160°F (71°C). Transfer to a large bowl.
  2. Cook the aromatics: Leave 1 tablespoon drippings in the pan. Add 2 tablespoons butter, onion, and celery; cook 7 to 9 minutes. Add garlic, sage, and thyme for 1 minute, then add to the sausage.
  3. Mix: Add bread cubes, salt, and pepper. Whisk eggs with 1 cup broth, pour over the bread, and toss. Rest 5 minutes; add remaining broth only until the mixture holds when squeezed.
  4. Shape: Firmly shape 24 balls, about 2 tablespoons each, and arrange on a parchment-lined sheet pan. Melt the remaining butter and brush it over the tops.
  5. Bake: Bake 20 to 25 minutes until browned and the centers reach 165°F (74°C). Rest 5 minutes.
  6. Make the dip: Stir together cranberry sauce, Dijon, maple syrup, orange zest, and orange juice. Serve with the warm bites.

Notes

Shape up to 1 day ahead and refrigerate covered. Reheat baked bites to 165°F (74°C). Contains pork, egg, milk, wheat, and mustard. Images are AI-generated illustrations; recipe not kitchen-tested.