Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the uncooked ground sausage, dry stuffing mix, shredded sharp cheddar, softened cream cheese, chicken broth, minced fresh sage, parsley, garlic powder, onion powder, and black pepper.

Using clean hands or a sturdy wooden spoon, mix and knead thoroughly for 2 minutes until the stuffing mix absorbs moisture and the mixture holds together firmly.

Use a 1.5-tablespoon cookie scoop to portion the mixture into uniform balls. Roll gently between your palms into tight 1-inch balls and arrange them 1 inch apart on the prepared baking sheet.

Bake in the preheated oven for 20 to 24 minutes, until the sausage balls are sizzling, deep golden brown, and reach an internal temperature of 165°F (74°C).

While the sausage balls bake, whisk together the cranberry sauce, Dijon mustard, and honey in a small bowl until smooth. Transfer warm sausage balls to a platter with toothpicks and serve with the cranberry dip!