Thanksgiving Turkey with Sausage Stuffing Recipe


Thanksgiving Turkey with Sausage Stuffing Recipe

Classic, Juicy Roast Turkey with Savory Herb Sausage Stuffing (High-Value, Holiday-Perfect Recipe)

This Thanksgiving turkey recipe delivers crispy golden skin, tender juicy meat, and a rich, aromatic sausage stuffing packed with herbs, vegetables, and buttery bread cubes. Perfect for a centerpiece holiday feast and designed for reliable, crowd-pleasing results.

📋 Ingredients

For the Turkey

  • 1 whole turkey (12–14 lb / 5.5–6.5 kg), thawed

  • ½ cup (115 g) unsalted butter, softened

  • 2 tbsp olive oil

  • 1½ tbsp kosher salt

  • 2 tsp black pepper

  • 1 tbsp fresh rosemary, minced

  • 1 tbsp fresh thyme, minced

  • 1 tbsp fresh sage, minced

  • 1 tsp paprika

  • 1 onion, quartered

  • 1 lemon, halved

  • 1 head garlic, halved

  • 2 cups turkey or chicken stock

For the Sausage Stuffing

  • 450 g (1 lb) pork sausage (mild or sage)

  • 10 cups day-old bread cubes (French or sourdough)

  • 1 cup onion, finely diced

  • 1 cup celery, diced

  • ½ cup carrot, finely diced

  • 3 cloves garlic, minced

  • ½ cup unsalted butter

  • 2 tsp fresh sage, chopped

  • 1 tsp fresh thyme

  • ½ tsp rosemary

  • 1½ tsp salt

  • 1 tsp black pepper

  • 1½–2 cups chicken stock

  • 2 large eggs, beaten

🔪 Instructions

1️⃣ Prepare the Sausage Stuffing

  1. In a large skillet over medium heat, brown the sausage, breaking it into small pieces. Remove and set aside.

  2. In the same pan, melt butter and sauté onion, celery, and carrot until soft (6–8 minutes).

  3. Add garlic, sage, thyme, and rosemary; cook 30 seconds until fragrant.

  4. In a large bowl, combine bread cubes, sausage, and vegetable mixture.

  5. Stir in beaten eggs and enough stock to moisten (not soggy).

  6. Season with salt and pepper. Set aside to cool completely.

2️⃣ Prepare the Turkey

  1. Preheat oven to 325°F (165°C).

  2. Remove turkey giblets and pat turkey completely dry.

  3. Gently loosen the skin over the breast with your fingers.

  4. Mix butter, olive oil, salt, pepper, herbs, and paprika.

  5. Rub half of the butter mixture under the skin and the rest all over the turkey.

3️⃣ Stuff & Truss

  1. Loosely fill the cavity with the cooled sausage stuffing.

  2. Add onion, lemon, and garlic halves.

  3. Truss legs with kitchen twine and tuck wings underneath.

⚠️ Tip: Any extra stuffing should be baked separately for food safety.

4️⃣ Roast the Turkey

  1. Place turkey breast-side up on a rack in a roasting pan.

  2. Pour stock into the bottom of the pan.

  3. Tent loosely with foil.

  4. Roast for 15 minutes per pound.

  5. Remove foil during the last 45 minutes for golden skin.

  6. Baste occasionally with pan juices.

5️⃣ Check for Doneness

  • Breast: 165°F (74°C)

  • Thigh: 175°F (80°C)

  • Stuffing: 165°F (74°C)

6️⃣ Rest & Serve

  • Let turkey rest 20–30 minutes before carving.

  • This ensures juicy slices and easier carving.

🌿 Flavor Variations

  • Apple Sausage Stuffing: Add 1½ cups diced apples

  • Southern Style: Add chopped pecans and cornbread

  • Herb-Forward: Double fresh herbs and add parsley

  • Spicy Kick: Use hot Italian sausage and a pinch of cayenne

🍽️ Serving Suggestions

Pair with:

  • Classic turkey gravy

  • Creamy mashed potatoes

  • Cranberry sauce

  • Green bean casserole

  • Dinner rolls with butter

⭐ Pro Tips for Success

✔️ Always start with a fully thawed turkey
✔️ Dry skin = crisp skin
✔️ Resting time is non-negotiable
✔️ Use a thermometer—don’t guess

OTHER RECIPES


Ingredients

* 2 pounds Italian turkey sausage links, casings removed
* 6 cups chopped cabbage
* 3 medium carrots, shredded
* 2 celery ribs, chopped
* 1/3 cup chopped onion
* 3 cups stuffing mix
* 3 cups seasoned stuffing cubes
* 1 cup reduced-sodium chicken broth
* 6 tablespoons egg substitute
* 1/4 cup half-and-half cream
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon pepper
* 1/8 teaspoon salt
* 1 turkey (12 pounds)

Directions

* In a large nonstick skillet coated with cooking spray, cook the sausage, cabbage, carrots, celery and onion over medium heat until meat is no longer pink and vegetables are tender. 

Transfer to a large bowl; stir in the stuffing mix, stuffing cubes, broth, egg substitute, cream, poultry seasoning, pepper and salt.

* Just before baking, loosely stuff turkey with 4 cups of stuffing. 
Place remaining stuffing in a 13-in. x 9-in. baking dish coated with cooking spray; refrigerate until ready to bake. 

Skewer turkey openings; tie drumsticks together. 
Place breast side up on a rack in a roasting pan. 

Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer inserted in the thigh reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. 
Cover loosely with foil if turkey browns too quickly.

* Cover and bake additional stuffing for 25-30 minutes. Uncover; bake 10 minutes longer or until lightly browned. 

Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. Enjoy !

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Lettuce, Orange, and Pecan Salad Thanksgiving


Lettuce, Orange, and Pecan Salad Thanksgiving

A bright, refreshing counterpoint to rich holiday dishes — featuring crunchy lettuce, sweet citrus, toasted pecans, and a silky orange-honey vinaigrette.

⭐ INGREDIENTS (Serves 6–8)

For the Salad

  • 6 cups lettuce, chopped

    • Best mix: butter lettuce, romaine, or spring greens

  • 3 large oranges, segmented (supremed)

  • ½ cup toasted pecans, roughly chopped

  • ½ small red onion, very thinly sliced

  • ½ cup dried cranberries (optional but very Thanksgiving)

  • ¼ cup crumbled feta or goat cheese (optional for creaminess)

  • 1 avocado, sliced (optional for richness)

For the Orange-Honey Vinaigrette

  • ¼ cup fresh orange juice (from your segmented oranges)

  • 2 tbsp white wine vinegar or champagne vinegar

  • 1 tbsp Dijon mustard

  • 2–3 tbsp honey (adjust sweetness to taste)

  • ⅓ cup extra-virgin olive oil

  • ½ tsp salt

  • ¼ tsp black pepper

  • Zest of ½ orange

  • 1 tsp poppy seeds (optional, adds texture and visual appeal)

🧑‍🍳 STEP-BY-STEP (Professional Method)

1. Prepare the Oranges (Key Step: Supreme the Citrus)

  • Slice off the top and bottom of each orange.

  • Stand it upright and cut off the peel and pith.

  • Slide the knife between each membrane to release clean segments.

Why supreming matters:
No bitterness, no chewy membrane — just juicy citrus bursts.

2. Toast the Pecans

In a dry skillet:

  • Add pecans

  • Toast on medium heat 3–4 minutes

  • Shake pan occasionally until fragrant

High Value Tip:
Warm nuts bring out oils and enhance crunch + aroma.

3. Make the Vinaigrette

Whisk together:

  • Orange juice

  • Vinegar

  • Dijon

  • Honey

  • Salt

  • Pepper

  • Orange zest

Slowly drizzle in olive oil while whisking until emulsified.
Stir in poppy seeds if using.

Taste + adjust:

  • More Dijon → sharper

  • More honey → sweeter

  • More zest → brighter

4. Build the Salad

In a large bowl or platter, gently layer:

  • Lettuce

  • Orange segments

  • Red onion slices

  • Dried cranberries

  • Toasted pecans

  • (Optional) Feta/goat cheese

  • (Optional) Avocado

5. Dress It Properly

Right before serving:

  • Drizzle about ⅔ of the vinaigrette

  • Toss lightly

  • Add more dressing as needed

Chef Note:
Do NOT overdress—this salad shines when crisp.

🍽️ SERVING SUGGESTIONS

Thanksgiving Pairing

This salad refreshes the palate alongside:

  • Turkey

  • Honey-baked ham

  • Stuffing

  • Mashed potatoes

  • Pumpkin dishes

Holiday Presentation

  • Serve on a wide white platter

  • Garnish with extra orange zest

  • Add a few whole pecans on top for visual contrast

🎉 VARIATIONS (High Value Options)

1. Maple Pecan Harvest Version

  • Replace honey with maple syrup

  • Add thinly sliced apple

  • Add roasted sweet potatoes cubed

2. Cranberry-Orange Deluxe

  • Use fresh crisp radicchio for color

  • Add candied pecans

  • Add a spoon of orange marmalade to the dressing

3. Creamy Holiday Dressing

Replace vinaigrette with:

  • 2 tbsp mayonnaise

  • 1 tbsp Greek yogurt

  • 1 tbsp honey

  • 1 tbsp orange juice

  • ½ tsp Dijon

Whisk until smooth.

🔥 HIGH VALUE CHEF TIPS

  • Keep lettuce ice cold → gives best crunch.

  • Segment oranges ahead and store with juice.

  • Assemble just before serving to prevent wilting.

  • Choose quality olive oil → dressing tastes dramatically better.

  • Red onion soaking trick:
    Soak slices in ice water 10 minutes to reduce sharpness.

🧊 STORAGE

  • Salad (undressed): 24 hours

  • Vinaigrette: 1 week refrigerated

  • Dressed salad: best eaten immediately

OTHER RECIPES


THANKSGIVING INGREDIENTS
  • 3 heads Bibb or Boston lettuce, rinsed and torn
  • 2 navel oranges, peeled and sliced into thin circles
  • 3/4cup (about 3 ounces) toasted pecans, roughly chopped
  • 4ounces goat cheese, crumbled (optional)
  • 1/4cup orange juice
  • 1tablespoon white wine vinegar
  • 1 shallot, minced
  • 1/4cup extra-virgin olive oil
  • 1/2teaspoon kosher salt
  • 1/4teaspoon black pepper
DIRECTIONS

Place the lettuce, oranges, pecans, and goat cheese (if using) in a large bowl.
In a small bowl, whisk together the orange juice, vinegar, shallot, oil, salt, and pepper. 
Add to the salad and toss. 
Divide among individual salad plates. 
The recipe is ready to serve ! Enjoy!

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Thanksgiving Turkey Cranberry Pinwheels Recipe



Thanksgiving Turkey Cranberry Pinwheels Recipe

Creamy, savory, sweet, and festive bite-sized rollups with roasted turkey, cranberry sauce, herbs, and cream cheese — wrapped in soft tortillas and sliced into elegant spirals.

⭐ INGREDIENTS (Makes 24–32 pinwheels)

Base Filling

  • 4 large flour tortillas (10–12 inch, soft and fresh)

  • 8 oz (226 g) cream cheese, softened

  • ¼ cup mayonnaise or Greek yogurt (for spreadability)

  • 1 cup cooked turkey breast, finely chopped or shredded

  • ½ cup whole-berry cranberry sauce (not gel)

  • ½ cup shredded sharp cheddar or Monterey Jack (optional but flavorful)

Crunch + Freshness

  • ⅓ cup celery, finely diced

  • ⅓ cup green onions, thinly sliced

  • ¼ cup dried cranberries, chopped

  • ¼ cup pecans or walnuts, finely chopped (optional for holiday crunch)

Seasoning & Herbs

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp salt (adjust depending on turkey saltiness)

  • ¼ tsp black pepper

  • 1–2 tsp fresh rosemary or thyme, minced

  • 1 tbsp fresh parsley, finely chopped

  • 1–2 tsp lemon juice (balances sweetness)

🧑‍🍳 STEP-BY-STEP (Professional Method)

1. Prepare the Cream Base

In a medium bowl, beat together:

  • Softened cream cheese

  • Mayonnaise/Greek yogurt

  • Garlic powder

  • Onion powder

  • Salt + pepper

  • Lemon juice

Beat until smooth, fluffy, and spreadable.

High Value Tip:
A well-whipped base prevents tearing the tortillas and ensures even filling.

2. Fold in the Flavor Components

Add and gently fold:

  • Turkey

  • Celery

  • Green onions

  • Dried cranberries

  • Nuts (if using)

  • Cheese (if using)

Do not overmix — chunks should stay visible.

3. Spread the Cranberry Layer

Spread a thin layer of whole-berry cranberry sauce over each tortilla — leaving ½ inch around the edges.

This acts like the “glue” and gives that Thanksgiving hit of sweetness + tartness.

4. Add the Cream Cheese–Turkey Mixture

Spread ¼ of the mixture over each tortilla, evenly and smoothly.

Keep the layer thin and even — too thick makes rolling difficult.

5. Roll Tightly

Starting from one side, roll each tortilla into a snug, firm log.

Pro technique:
Once rolled, wrap each log in plastic wrap and refrigerate at least 1 hour (or up to 12 hours).
This is crucial — it firms the filling and gives clean slices.

6. Slice Into Pinwheels

  • Use a very sharp knife

  • Trim the ends

  • Slice into ¾–1 inch pinwheels

  • Wipe the knife between cuts for perfect spirals

🍽️ SERVING IDEAS (Holiday Presentation)

Classic Display

Arrange spirals on a platter in a circular wreath shape. Garnish with:

  • Fresh rosemary sprigs

  • Cranberries

  • Orange zest

Charcuterie Board Style

Serve alongside:

  • Crackers

  • Grapes

  • Sliced apples

  • Cheddar cubes

  • Smoked almonds

Lunch/Brunch Style

Serve with:

  • Mixed greens

  • A light vinaigrette

  • Extra cranberry sauce on the side

🎉 VARIATIONS (High Value Options)

1. Turkey–Bacon Ranch Pinwheels

Add:

  • ¼ cup ranch

  • ½ cup cooked bacon

  • Omit cranberry sauce

2. Apple Herb Turkey Pinwheels

Add:

  • ½ cup finely diced apple

  • Extra thyme

  • 1 tbsp Dijon mustard

3. Sweet–Savory Deluxe

Replace cranberry sauce with:

  • Fig jam

  • Pepper jelly

  • Apple butter

Excellent with smoked turkey.

🔥 HIGH VALUE CHEF TIPS

  • Use room-temperature cream cheese → prevents tearing tortillas.

  • Dry turkey first → blot moisture so filling doesn’t become watery.

  • Use whole-berry cranberry sauce → better texture than smooth gel.

  • Chill before slicing → creates clean, professional spirals.

  • Wheat or spinach tortillas add color and help hold shape.

🧊 STORAGE

  • Refrigerator: 24 hours (best within 12 hours)

  • Do NOT freeze: tortillas become soggy

  • Keep tightly wrapped to prevent drying


OTHER RECIPES

An amazing Thanksgiving recipe to try !

Thanksgiving Recipe Ingredients

* 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
* 4 tablespoons cranberry chutney (from 9.4-oz jar) or whole berry cranberry sauce (from 16-oz can)
* 4 slices (about 5 oz) thinly sliced turkey breast
* 2/3 cup shredded Monterey Jack cheese

Thanksgiving Recipe Instructions

* Heat oven to 375°F. Spray large cookie sheet with cooking spray.
* If using crescent rolls: Unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal.
* If using dough sheet: Unroll dough; press into 12x8-inch rectangle.
* Spread cranberry chutney on top of rectangle, within 1/4 inch of edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle shredded cheese over sliced turkey.
* Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet.
* Bake 10 to 15 minutes or until golden brown. Remove from cookie sheets. And the Thanksgiving Recipe of turkey cranberry is ready to serve warm. ...enjoy the turkey !
Thanksgiving-recipes-homestyle-turkey.

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Thanksgiving Pumpkin Pie Dip Recipe




Thanksgiving Pumpkin Pie Dip Recipe

A creamy, no-bake dessert dip that tastes exactly like pumpkin pie filling — but lighter, fluffier, and party-friendly. Perfect for Thanksgiving appetizers, dessert boards, and fall celebrations.

⭐ INGREDIENTS (Makes ~3 cups, serves 8–10)

Base Mixture

  • 1 cup canned pumpkin puree (NOT pumpkin pie filling)

  • 1 package (8 oz / 226 g) cream cheese, softened

  • 1 cup powdered sugar (sifted for smoothness)

  • 1 cup whipped topping (Cool Whip) OR ¾ cup heavy cream, whipped

  • 1 tsp vanilla extract

Spices (adjust to taste)

  • 1 ½ tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ½ tsp ground ginger

  • ¼ tsp allspice

  • ¼ tsp cloves

  • Pinch of salt

(Or replace all spices with 1 tbsp pumpkin pie spice.)

Optional Enhancers (High-Value Additions)

  • 2 tbsp maple syrup (adds shine + deeper fall flavor)

  • 1–2 tbsp brown sugar (for richer caramel notes)

  • 1–2 tbsp mascarpone (luxurious creaminess)

  • Zest of ¼ orange (elevates aroma)

🧑‍🍳 HOW TO MAKE IT (Professional No-Bake Method)

1. Whip the Base

In a mixing bowl, beat:

  • Softened cream cheese

  • Powdered sugar

  • Vanilla

Beat 2–3 minutes until very smooth, fluffy, and free of lumps.
This step determines the silkiness of your dip.

2. Add Pumpkin + Spices

Mix in:

  • Pumpkin puree

  • All spices

  • Salt

  • Optional maple syrup or brown sugar

Beat again until completely incorporated.

3. Fold in Whipped Topping

Use a spatula and gently fold in:

  • Cool Whip
    OR

  • Freshly whipped heavy cream

Do NOT beat this part.
Folding preserves the airiness and creates the light, mousse-like texture.

4. Chill

Cover and refrigerate at least 1 hour, preferably 2–3 hours.

Chilling is key — it firms the dip, blooms the spices, and deepens the flavor.

🍂 HOW TO SERVE (Thanksgiving-Style Presentation)

Dippers

  • Graham crackers

  • Gingersnaps (amazing contrast!)

  • Apple slices

  • Pretzels

  • Vanilla wafers

  • Shortbread cookies

  • Cinnamon sugar pita chips

  • Marshmallows

  • Pumpkin bread cubes

Optional Garnishes

  • Cinnamon dusting

  • Crushed graham crackers

  • Toasted pecans

  • A swirl of whipped cream

  • Maple drizzle

  • Caramel sauce

  • Candied ginger bits

Charcuterie Board Style

Serve in a small pumpkin, hollowed out, for stunning holiday presentation.

⭐ HIGH VALUE TIPS & CHEF NOTES

1. Use full-fat cream cheese

Gives better stability and a richer holiday flavor.

2. Warm the pumpkin puree first

10–15 seconds in the microwave removes canned “rawness” and intensifies pumpkin taste.

3. Spice to your preference

For more bakery-style flavor, add more cinnamon.
For more pumpkin-pie authenticity, keep the balance of nutmeg + allspice.

4. Sweetness Control

If serving with sweet cookies, keep the dip slightly less sweet.
If serving with apples and pretzels, add the maple syrup for more sweetness.

5. Can be made ahead

Refrigerate up to 24–48 hours (flavor gets better).

🧊 STORAGE

  • Refrigerator: 3–4 days

  • Freezer: not recommended (texture changes)

OTHER RECIPES

A great Thanksgiving recipe to try !

Thanksgiving Recipe Ingredients :

* 1 package (8 ounces) cream cheese, softened
* 2 cups confectioners' sugar
* 1 cup canned pumpkin
* 1/2 cup sour cream
* 1 teaspoon ground cinnamon
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon ground ginger
* Gingersnap cookies

Thanksgiving Recipe INSTRUCTIONS
* In a large bowl, beat cream cheese and confectioners' sugar until smooth. 

Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. 

Serve with gingersnaps. 

Refrigerate leftovers. 

The Thanksgiving recipe is ready to serve...enjoy !
thanksgiving-home style-turkey 

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Sausage, Apple and Cranberry Stuffing



Sausage, Apple and Cranberry Stuffing

Ingredients (serves 8–10)

Bread Base

  • 10 cups cubed bread (about 1 large loaf)
    Sourdough, French bread, brioche, or country white all work great.

  • 3–4 tbsp olive oil or melted butter (for toasting)

Meat & Produce

  • 1 lb (450 g) pork sausage (mild or sage)

  • 1 large onion, diced

  • 3 celery stalks, diced

  • 2–3 cloves garlic, minced

  • 2 medium apples, peeled & diced (Honeycrisp, Fuji, or Granny Smith)

  • ¾ cup dried cranberries

Herbs & Seasoning

  • 2 tbsp fresh parsley, chopped

  • 1–2 tsp fresh thyme, chopped (or ½–1 tsp dried)

  • 1 tsp dried sage (or 1 tbsp fresh chopped)

  • ¾–1 tsp salt

  • ½ tsp black pepper

  • Optional: ¼ tsp nutmeg for a warm holiday flavor

Liquids

  • 1 ¾–2 cups chicken broth (more if you prefer moist stuffing)

  • 2 eggs, beaten

  • 4 tbsp melted butter

Instructions

1. Toast the bread

  1. Preheat oven to 300°F (150°C).

  2. Spread bread cubes on a sheet pan, drizzle lightly with oil or butter, and bake 20–30 minutes, stirring once, until lightly crisp and dry.
    This helps the stuffing absorb flavor without getting soggy.

2. Cook the sausage

  1. Increase oven heat to 350°F (175°C).

  2. In a large skillet, cook sausage over medium heat until browned; break it apart into small chunks.

  3. Remove sausage and set aside (leave a little fat in the pan).

3. Sauté vegetables & fruit

  1. Add onion and celery to the skillet; cook 5–7 minutes until softened.

  2. Add garlic, apples, herbs, salt, and pepper; cook 3–4 more minutes.

  3. Stir in dried cranberries.

  4. Add sausage back into the pan and mix well.

4. Assemble the stuffing

  1. Place toasted bread cubes in a very large bowl.

  2. Pour the sausage-apple mixture over the bread.

  3. Drizzle in melted butter.

  4. Whisk chicken broth and eggs together, then pour over the mixture.

  5. Gently fold until evenly moistened. Add more broth if needed—bread should be soft but not mushy.

5. Bake

  1. Transfer to a greased 9×13-inch baking dish.

  2. Cover with foil and bake 30 minutes.

  3. Remove foil and bake 15–20 minutes more until the top is golden and crisp.

Tips & Variations

  • Make-ahead: Assemble the day before, refrigerate, and bake day-of. Add extra ¼–½ cup broth before baking if it looks dry.

  • Crunchy topping: Add toasted pecans or walnuts during the final bake.

  • More savory: Use sage sausage.

  • Sweeter: Add 1–2 tbsp maple syrup to the broth mixture.

  • Stuffing inside turkey: For food safety, bake stuffing separately and serve alongside.


OTHER RECIPES

A great thanksgiving recipe to try !

Thanksgiving Recipe INGREDIENTS

* 1 1/2 cups cubed whole wheat bread
* 3 3/4 cups cubed white bread
* 1 pound ground turkey sausage
* 1 cup chopped onion
* 3/4 cup chopped celery
* 2 1/2 teaspoons dried sage
* 1 1/2 teaspoons dried rosemary
* 1/2 teaspoon dried thyme
* 1 Golden Delicious apple, cored and chopped
* 3/4 cup dried cranberries
* 1/3 cup minced fresh parsley
* 1 cooked turkey liver, finely chopped
* 3/4 cup turkey stock
* 4 tablespoons unsalted butter, melted

Thanksgiving Recipe INSTRUCTIONS

1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill...and the Thanksgiving recipe stuffing is ready to serve.....!
Thanksgiving--cranberry-ice.

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