Print

Easy 30-Minute Sausage and Cranberry Stuffing Balls

sausage and cranberry stuffing balls - featured image
Print Recipe

These Sausage and Cranberry Stuffing Balls are a quick and easy comfort food, perfect for weeknights or holiday gatherings. Made with simple ingredients like sausage, cranberries, and stuffing mix, they deliver a crispy exterior and tender interior in just 30 minutes.

Ingredients

Scale
  • 1 lb ground pork sausage (mild or spicy)
  • 1 cup fresh or frozen cranberries
  • 1 box (6 oz) seasoned stuffing mix (e.g., Pepperidge Farm Herb Seasoned Stuffing)
  • 1 ¼ cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • ¼ cup unsalted butter, melted
  • ½ cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cook the sausage: Place a large skillet over medium-high heat. Add the ground sausage and break it apart with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until browned and no longer pink. Leave about a tablespoon of fat in the pan.
  3. Add the aromatics: Reduce heat to medium. Add the chopped onion to the skillet and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds more until fragrant.
  4. Bloom the cranberries: Toss in the cranberries and cook for 2 minutes, stirring frequently, until they start to pop and soften.
  5. Prepare the stuffing base: In a large mixing bowl, combine the stuffing mix, melted butter, chicken broth, beaten eggs, chopped sage, thyme, black pepper, and salt. Stir until evenly moistened. Let sit for 2 minutes.
  6. Combine everything: Add the cooked sausage-cranberry mixture (including any juices) to the bowl with the stuffing mixture. Fold together gently until fully combined. Do not overmix.
  7. Form the balls: Using a cookie scoop or heaping tablespoon, portion the mixture into balls about 1.5 inches in diameter. Roll gently between your palms to round them out. Place each ball on the prepared baking sheet, spacing them about an inch apart. You should get 18-20 balls.
  8. Bake: Bake for 12-15 minutes, until the tops are golden brown and the edges are crispy. Halfway through, rotate the pan for even browning. For extra crispy edges, switch to broil for the last 1-2 minutes, watching closely.
  9. Rest and serve: Let the stuffing balls rest on the baking sheet for 2-3 minutes before transferring to a serving platter. Serve warm.

Notes

For best texture, use sausage with 20-25% fat content. If mixture is too dry, add broth one tablespoon at a time. If too wet, add more stuffing mix. Balls can be formed up to 24 hours in advance and refrigerated; add 5 minutes to baking time. Leftovers taste even better the next day. Reheat in a 350°F oven for 8-10 minutes or in an air fryer at 350°F for 4-5 minutes.

Nutrition

Keywords: stuffing balls, sausage and cranberry, Thanksgiving side dish, easy stuffing recipe, 30-minute recipe, holiday appetizer, comfort food

Find it online: https://cookluma.com/easy-30-minute-sausage-and-cranberry-stuffing-balls/