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Cozy Sausage Stuffing Balls with Easy Cranberry Glaze

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These savory-sweet sausage stuffing balls are crispy on the outside, tender on the inside, and served with a sticky-sweet cranberry glaze. Perfect as a holiday appetizer or a comforting weeknight dinner.

Ingredients

Scale
  • 1 lb ground pork breakfast sausage
  • 3 cups cubed day-old bread (about 4–5 slices of sourdough or French bread)
  • 1/2 cup finely diced yellow onion (about 1/2 a medium onion)
  • 1/2 cup finely diced celery (about 2–3 stalks)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/3 cup low-sodium chicken or turkey broth
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter, melted
  • 1 cup whole berry cranberry sauce
  • 2 tablespoons orange juice
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon orange zest (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
  2. If your bread isn’t already stale, cut it into 1/2-inch cubes and spread them on a separate baking sheet. Toast them in the preheating oven for 5-7 minutes, until dry and lightly golden. Let cool slightly.
  3. In a medium skillet over medium heat, add a drizzle of olive oil. Add the diced onion and celery and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool.
  4. In a large mixing bowl, combine the ground sausage, beaten egg, chicken broth, and the cooled sautéed vegetables. Mix until just combined.
  5. Add the toasted bread cubes, dried sage, thyme, rosemary, salt, and pepper. Gently fold until the bread is evenly distributed and the mixture holds together when squeezed.
  6. Using a cookie scoop or spoon, portion the mixture into 1.5-inch balls (about 20-24 balls) and place them on the prepared baking sheet, leaving space between each.
  7. Brush the tops of the stuffing balls with the melted butter.
  8. Bake for 18-22 minutes, until the internal temperature reaches 160°F (71°C) and the balls are golden brown and cooked through.
  9. While the balls bake, make the cranberry glaze: In a small saucepan, combine the cranberry sauce, orange juice, honey (or maple syrup), and optional orange zest and red pepper flakes. Bring to a gentle simmer over medium-low heat, stirring occasionally. Cook for 5-7 minutes until thickened slightly. Remove from heat and keep warm.
  10. Let the stuffing balls rest on the baking sheet for 5 minutes before transferring to a serving platter. Serve warm with the cranberry glaze drizzled on top or on the side for dipping.

Notes

Toasting the bread cubes is essential to prevent sogginess. For best results, use a meat thermometer to ensure the sausage reaches 160°F. The cranberry glaze can be made up to 3 days ahead and stored in the fridge.

Nutrition

Keywords: sausage stuffing balls, cranberry glaze, holiday appetizer, comfort food, easy recipe

Find it online: https://perkypan.com/cozy-sausage-stuffing-balls-with-easy-cranberry-glaze/