Thanksgiving is a time to share and make memories with your family and friends.  I Love a any opportunity to get family and friends together.  We have our Thanksgiving a day early for the past 4 or 5 years, because of my husbands job. So we celebrate our Thanksgiving every year with close friends, and I host a big Thanksgiving Dinner Party.  It’s a traditional Thanksgiving dinner, My whole dinner was posted, last year.  I try to switch things up from year to year, and add  new dishes and recipes.  This year I tweaked my stuffing a bit and I think it will make a great addition to our Thanksgiving and my Thanksgiving Sandwich!

So when all the fun is over, and all said and done…. I love you all, but, Thanksgiving is really all about the sandwich the next day!  It’s a work of art… The sandwich has to have, turkey, stuffing, cranberries…YES! Cranberries, Mashed potatoes…again; yes, the sandwich is made on dinner rolls that are left over, with a smear of mayo….Yes! Served along side, is some warm gravy for dipping.  The sandwich is so thick you have to dip the top first, then take a bite then the bottom.  I will have that sandwich for breakfast, lunch and dinner until the leftovers are gone.

To make the sandwich just right for me, I always make extra stuffing and cook some in muffin tins.  These special little bites are a perfect shape to fit right into my sandwich! Talk about the perfect sandwich!

Sausage, Cranberry Nut Stuffing

4 Italian Sausage Links-Casing Removed

1 Stick Butter

4 Stalks Celery-Diced

2 Large Onions-Diced

4 Cloves Garlic-Diced

1 Teaspoon Ground Thyme

1 Teaspoon Ground Sage

1 Teaspoon Crushed Rosemary

1/12 Cup Pecans

1 1/2 Cup Dried Cranberries

2 -14 Ounce Bags Seasoned Cubed Bread Crumbs

1-14 Ounce Bag Seasoned Crumb Bread Crumbs

32 Ounces Chicken, Turkey or Vegetable Broth

Salt and Pepper to Taste

Preheat oven to 375 Degrees.

In a large skillet on medium, high heat, break sausage apart, then brown sausage until golden brown.  Remove sausage and set aside.  Add butter to sausage drippings to skillet, saute celery, onions, and garlic on medium, low heat, seasoned with salt and pepper, until just translucent, then add in nuts and cranberries.  Cook another minute.   Season with Thyme, Sage and rosemary.  Add Sausage back into pan and mix, add more salt and pepper, to taste.



In large bowl, place bread cubes and crumbs, add in sausage mixture then add broth mixing just until all bread is moist, you may not need all broth.  Place stuffing in a greased, oven safe, baking/casserole dish.


Bake for 35-45 minutes, or until cooked through and crunchy on top.  Serve.  Enjoy!  Happy Thanksgiving!

Serves 12


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