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Thanksgiving Sausages

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  • Prep 2 hr 0 min
  • Total 2 hr 0 min
  • Servings 15
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All the flavors of Thanksgiving wrapped up in one turkey sausage.
by: The Food in My Beard
Updated Mar 16, 2017
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  • 1 onion
  • 2 carrots
  • 3 ribs celery
  • 20 oz cranberries
  • 1 tablespoon sage
  • 1 tablespoon thyme
  • 1 cup bread crumbs
  • 2 lb ground turkey dark meat
  • 1/2 stick butter
  • Natural sausage casing


  • 1
    Dice the onion carrot and celery. Chop the herbs.
  • 2
    In a large pan, melt the butter and saute the onion, celery, and carrot in the butter.
  • 3
    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.
  • 4
    Add the breadcrumbs to the pan and stir to mix. Remove from heat.
  • 5
    Allow the mixture to cool and then mix it with your ground turkey.
  • 6
    Stuff into sausage casings with a sausage stuffer.
  • 7
    To cook, pan fry or grill.
  • 8
    Serve in a bun with gravy, or on a plate with mashed potatoes and gravy.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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. 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.
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