Sausage Stuffing Bites with Cranberry Dipping Sauce

0 Reviews

SERVINGS

10

PREP TIME

30 min

TOTAL TIME

1 hr

GLUTEN FREE

NO

These individual stuffing bites will be a hit at your next party. Each one is packed with all-natural sausage, tart cranberries and cheddar cheese.

This recipe is made with a Jones All Natural Roll Sausage.

Roll Sausage NS 2017
ingredients
1 (12 oz) Jones Dairy Farm All Natural Sausage Roll
1/2 teaspoon rubbed sage
1/2 cup onion, minced
1/3 cup celery, minced
1/2 cup cheddar cheese, shredded
1/4 cup dried cranberries, minced
1 box stuffing mix, unprepared
1/4 cup walnuts or pecans, chopped
2 eggs, beaten
1 cup chicken stock
1 can whole berry cranberry-raspberry sauce
1/4 cup orange juice
2 tablespoons Siracha chili sauce (optional)
DIRECTIONS
In large skillet, cook sausage over medium heat until no longer pink, breaking up sausage as it cooks. Drain excess grease; add rubbed sage, onions and celery and cook until veggies are softened. Set aside to cool.

In large bowl, toss together cheese, cranberries, stuffing mix and walnuts. Add in sausage and veggie mixture. Stir in eggs and chicken stock.

Using a trigger cookie scoop, form into ball shape pieces by pressing mixture firmly into scoop and placing onto cookie sheet lined with parchment paper. Bake in preheated 375˚F oven for approximately 15 minutes or until top of stuffing turns lightly browned.

While sausage bites are baking, prepare dipping sauce. Combine cranberry sauce, orange juice and chili sauce in small saucepan over medium heat. Stir until heated throughout.

To serve, place toothpick into each stuffing bite and place on platter with dipping sauce served on the side.

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Ingredients

1 (12 oz) Jones Dairy Farm All Natural Sausage Roll
1/2 teaspoon rubbed sage
1/2 cup onion, minced
1/3 cup celery, minced
1/2 cup cheddar cheese, shredded
1/4 cup dried cranberries, minced
1 box stuffing mix, unprepared
1/4 cup walnuts or pecans, chopped
2 eggs, beaten
1 cup chicken stock
1 can whole berry cranberry-raspberry sauce
1/4 cup orange juice
2 tablespoons Siracha chili sauce (optional)

Directions

In large skillet, cook sausage over medium heat until no longer pink, breaking up sausage as it cooks. Drain excess grease; add rubbed sage, onions and celery and cook until veggies are softened. Set aside to cool.

In large bowl, toss together cheese, cranberries, stuffing mix and walnuts. Add in sausage and veggie mixture. Stir in eggs and chicken stock.

Using a trigger cookie scoop, form into ball shape pieces by pressing mixture firmly into scoop and placing onto cookie sheet lined with parchment paper. Bake in preheated 375˚F oven for approximately 15 minutes or until top of stuffing turns lightly browned.

While sausage bites are baking, prepare dipping sauce. Combine cranberry sauce, orange juice and chili sauce in small saucepan over medium heat. Stir until heated throughout.

To serve, place toothpick into each stuffing bite and place on platter with dipping sauce served on the side.