Go Back
Festive Sausage Cranberry Stuffing Balls finished recipe

Festive Sausage Cranberry Stuffing Balls

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 pound (454 g) raw bulk pork breakfast sausage mild or sage-seasoned, with casings removed if necessary
  • 1 cup (110 g) plain dry breadcrumbs unseasoned
  • 1/2 cup (60 g) sweetened dried cranberries roughly chopped
  • 1/2 cup (75 g) yellow onion finely diced
  • 2 tablespoons (28 g) unsalted butter
  • 1 large egg (about 50 g without shell) lightly beaten
  • 1/4 cup (60 ml) low-sodium chicken broth
  • 2 tablespoons (8 g) fresh flat-leaf parsley finely chopped
  • 1 teaspoon (1 g) dried rubbed sage
  • 1/4 teaspoon (0.5 g) freshly ground black pepper

Method
 

  1. Preheat your oven to 375°F (190°C). Line an 18 x 13-inch (46 x 33 cm) rimmed baking sheet with parchment paper. Position an oven rack in the center so the stuffing balls can bake evenly.
  2. Melt 2 tablespoons (28 g) unsalted butter in a 10-inch (25 cm) skillet over medium heat. Add 1/2 cup (75 g) finely diced yellow onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. Don't worry if the onion doesn't turn golden; it should be tender rather than browned.
  3. In a large mixing bowl, combine 1 cup (110 g) plain dry breadcrumbs, 1/2 cup (60 g) roughly chopped dried cranberries, 2 tablespoons (8 g) finely chopped fresh parsley, 1 teaspoon (1 g) dried rubbed sage, and 1/4 teaspoon (0.5 g) freshly ground black pepper. Stir until the cranberries and herbs are evenly distributed.
  4. Add 1 pound (454 g) raw bulk pork breakfast sausage and the softened onion, along with the melted butter remaining in the skillet, to the breadcrumb mixture. Break the sausage into smaller pieces with a spoon or clean hands so it distributes throughout the ingredients.
  5. Pour in 1 large lightly beaten egg (about 50 g) and 1/4 cup (60 ml) low-sodium chicken broth. Mix gently until the breadcrumbs are moistened and the sausage is evenly incorporated. The mixture should feel moist and slightly sticky but hold together when pressed. Avoid overmixing, which can make the stuffing balls dense.
  6. Divide the mixture into 20 equal portions and roll each one gently between your palms to form compact balls, approximately 1 1/2 inches (3.8 cm) across. Place them on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between them. Press each ball just firmly enough to help it hold its shape.
  7. Place the baking sheet on the center oven rack and bake at 375°F (190°C) for approximately 25–30 minutes, until the stuffing balls are golden brown on the outside. Check the center of a stuffing ball with an instant-read thermometer. Pork sausage stuffing balls must reach at least 160°F (71°C) internally. If they're browning before reaching that temperature, continue baking and check again after a few minutes.
  8. Remove the baking sheet from the oven once the stuffing balls are fully cooked. Let them rest on the baking sheet for about 3–5 minutes so they firm up slightly and are easier to transfer. Serve warm, while the outsides are lightly crisp and the centers are moist and tender.