Ingredients
For the Stuffing Balls
2 cups leftover stuffing
1/2 pound Italian sausage, casing removed (mild or spicy to taste)
1/2 cup shredded Italian cheese blend
1 large egg
1/4 cup finely chopped fresh parsley
Olive oil or cooking spray (for baking)
For the Cranberry Dipping Sauce
1 cup leftover cranberry sauce
1/4 cup freshly squeezed orange juice
1/2 teaspoon Dijon mustard
Pinch of salt
Step 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
Step 2
In a large bowl, combine the leftover stuffing, sausage, cheese, egg, and parsley. Form golf ball-sized balls by hand and place them on the prepared baking sheet, spacing them about an inch apart.
Step 3
Lightly spray the stuffing balls with olive oil or cooking spray and bake for 20-25 minutes, or until golden brown and cooked through (internal temperature reaches 165°F.
Step 4
Make the cranberry dipping sauce: In a small saucepan, combine the cranberry sauce, orange juice, and salt. Simmer over medium heat about 5-7 minutes, stirring frequently until well combined and smooth. Add more Dijon mustard or salt as needed to taste. Serve warm or at room temperature alongside the stuffing balls.
Step 5
Enjoy warm with cranberry dipping sauce. Pair with a glass of Michael David Zinfandel.
Pairs well with...
