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Lighter Bite-Sized Sausage and Cranberry Stuffing Balls

Lighter Sausage and Cranberry Stuffing Balls - featured image
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These lighter, bite-sized stuffing balls combine savory turkey sausage with tart dried cranberries for a perfect holiday side dish. Baked instead of fried, they offer a crispy exterior and tender interior without the guilt.

Ingredients

Scale
  • 1 lb turkey sausage, casings removed
  • 1/2 cup dried cranberries
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme, leaves stripped
  • 1/4 cup fresh parsley, chopped
  • 4 cups day-old bread cubes (sourdough or whole wheat)
  • 1 cup low-sodium chicken broth
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the turkey sausage (casings removed) and break it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving any drippings in the pan.
  3. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and celery. Cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. In a large mixing bowl, combine the day-old bread cubes, cooked sausage, sautéed vegetables, dried cranberries, fresh sage, thyme, and parsley. Toss everything together gently with your hands or a spatula.
  5. In a small bowl or measuring cup, whisk together the chicken broth and beaten egg. Pour this mixture over the bread mixture. Use your hands to gently toss and combine—you want the bread to absorb the liquid evenly. Let it sit for 5 minutes. The bread should be moist but not soggy. If it seems dry, add a tablespoon more of broth. If it’s too wet, add a few more bread cubes.
  6. Add the salt and pepper. Taste a small piece of the mixture and adjust seasoning if needed.
  7. Using a cookie scoop or two spoons, portion the mixture into 1.5-tablespoon-sized balls. Roll them gently between your palms to shape them into uniform spheres. Place them on the prepared baking sheet, spacing them about 1 inch apart. You should get about 20-24 balls.
  8. Bake for 18-22 minutes, rotating the baking sheet halfway through. The stuffing balls should be golden brown and crispy on the outside. The internal temperature should reach 165°F (74°C).
  9. Let them rest on the baking sheet for 5 minutes before serving. Transfer to a serving platter and garnish with fresh parsley sprigs if desired.

Notes

For extra crispiness, toast the bread cubes in the oven at 350°F (175°C) for 5-7 minutes before mixing. Keep your hands slightly damp when rolling the stuffing balls to prevent sticking. The mixture can be assembled up to 24 hours in advance; shape the balls, cover, and refrigerate, then bake straight from the fridge adding 3-5 minutes to the baking time. These freeze beautifully for up to 3 months.

Nutrition

Keywords: stuffing balls, sausage cranberry stuffing, lighter stuffing, bite-sized stuffing, Thanksgiving side dish, holiday appetizer

Find it online: https://lolaspoon.com/lighter-bite-sized-sausage-and-cranberry-stuffing-balls/