Sausage

For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

Thinner links of merguez sausage are ideal for these nibbles, but if you can’t find them, just halve larger ones lengthwise into quarters before wrapping in pastry.

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series. This large turkey will serve 16. If you have a smaller group, there will be plenty of leftovers to enjoy over the next few days.

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

Look for Mexican chorizo in your butcher’s case next to the other fresh sausages, and don’t be afraid to include those delicious, crispy bits from the pan.

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

The classic roasted sausage and cabbage recipe combo is lightened up with some apples and red wine vinegar. Use any sausage you like—we like a spicy turkey for this dish.

Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.

A classic twist on your basic meat-and-potatoes meal, chicken sausages and squash keep things healthy.

We've fallen hard for Scotch eggs—the gastropub staple—cooked eggs swaddled in sausage meat, then breaded and fried.