Follow the directions on your stuffing by boiling the amount of water or vegetable broth called for, then remove from heat, stir in the dry stuffing, and let sit covered for about 10 minutes or until it's absorbed all the liquid.
In a large mixing bowl mash the small potatoes as is, with the peels on. Mash with a potato masher leaving only small pieces of potato. Note: you can add up to ¼ cup olive oil if you want. I decided the fat in the gravy was enough to carry the dish. Stir in the milk, salt, sage, celery seeds, rosemary and pepper. Then stir the dressing into the potato mixture. Preheat oven to 350 degrees and cover 2 large baking sheets with parchment paper.
Now we need to get some cranberry sauce inside the mixture piece by piece. For the large ones I use ½ cup potato stuffing mixture and 2 teaspoons cranberry sauce. For the small ones I use 1 tablespoon potato stuffing mixture and ¼ teaspoon cranberry sauce. First I recommend that you use a scoop to get each one about the same size. Scoop all the dressing mixture piece by piece and sit them on parchment paper. Next flatten out one of the portions of stuffing you scooped out, make an indention with your thumb, then fill the indention with cranberry sauce and roll into a ball then roll in bread crumbs and set on the baking sheet.
Serve large ones as a main over a bed of gravy with extra drizzled on top. Serve small ones as an appetizer with a bowl gravy to dip in or on appetizer spoons in a pool of gravy. Repeat until both sheets are full of ready to bake balls. Bake large ones for about 20 minutes or until hot in the center, small ones for about 12 minutes.
This recipe is from Kathy Hester at Healthy Slow Cooking (http://healthyslowcooking.com/