Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.

In a large mixing bowl, combine the crushed herb stuffing mix and chicken broth. Let stand for 3-5 minutes so the dry stuffing crumbs absorb the moisture and soften slightly.

Add the softened cream cheese, raw Halal sausage, shredded sharp cheddar cheese, garlic powder, onion powder, and red pepper flakes to the bowl.

Using clean hands or a sturdy wooden spoon, mix everything together thoroughly until completely cohesive and evenly distributed.

Using a 1.5-tablespoon cookie scoop, portion out the mixture and roll between palms into smooth 1-inch balls. Arrange onto prepared baking sheets spaced 1 inch apart (makes about 28-32 balls).

Bake at 375°F (190°C) for 20 to 24 minutes, or until the exterior is deeply golden brown, sizzling, and cooked through (internal temperature reaches 165°F).

While baking, whisk whole berry cranberry sauce, Dijon mustard, and honey together in a small ramekin until smooth.

Transfer warm sausage balls to a festive serving platter, insert party cocktail toothpicks, sprinkle with fresh parsley, and serve immediately alongside cranberry honey mustard dip!