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Thanksgiving Sausages

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Thanksgiving Sausages
  • Prep Time 2 hr 0 min
  • Total Time 2 hr 0 min
  • Servings 15
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Thanksgiving Sausages

This sausage has all the flavors of Thanksgiving wrapped in natural casing!


ribs celery
ounce cranberries
tablespoon sage
tablespoon thyme
cup bread crumbs
pounds ground turkey dark meat
stick butter
Natural sausage casing


  • 1 Dice the onion carrot and celery.
  • 2 Chop the herbs.
  • 3 In a large pan, melt the butter and saute the onion, celery, and carrot in the butter.
  • 4 When the veggies are begining to brown (8-10 minutes), add in the herbs and cranberries and cook for about 10 minutes until all the cranberries have broken and are forming almost a sauce.
  • 5 Add the breadcrumbs to the pan and stir to mix. Remove from heat.
  • 6 Allow the mixture to cool and then mix it with your ground turkey.
  • 7 Stuff into sausage casings with a sausage stuffer.
  • 8 To cook, pan fry or grill.
  • 9 Serve in a bun with gravy, or on a plate with mashed potatoes and gravy.
See Step By Step


Thanksgiving Sausages

As prepared by The Food in my Beard,

Around this time of year as you get really excited to eat your Thanksgiving meal, it’s important to tide yourself over with some Thanksgiving-flavored treats.

One way would be to drink some Thanksgiving dinner soda (and possibly throw up after). Another way is to work the Thanksgiving flavors into other meals.

In the past I have made meatballs and ravioli that were filled with Thanksgiving flavors, and this week I took it to the next level with this Thanksgiving sausage recipe.

Sweat out some onion, celery, and carrot, then add thyme and sage

Step one is to make the stuffing and cranberry sauce. Sweat out some onion, celery, and carrot, then add thyme and sage.

Followed by cranberries and breadcrumbs

Followed by cranberries and breadcrumbs. YUM!

Stuffed sausages

Mix that with the ground turkey and put it through your sausage stuffer. I actually had some trouble with this sausage breaking through the casing, but I think it was the casing I bought and not the fault of the sausage meat.

Thanksgiving sausage on grill

These sausages were very pretty.

Thanksgiving sausage on bun with gravy

Honestly, the flavor of these was fantastic, but the texture was a bit off. I have made a lot of sausages in my day, and haven't had this issue before, so I'm not really sure where i went wrong. I changed the final recipe a little to create a better texture.

The turkey mixture would also be great as meatballs, a ravioli filling, or even formed into burger patties.

Dan Whalen’s first Tablespoon post was sausages. He has been blogging for over 3 years at The Food In My Beard; check Dan'sTablespoonprofile often to try his recipes with creative international spins!
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