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Turkey-less Thanksgiving Throw Together

I hope I didn’t get anyones hopes up. This recipe is not “30 Minutes Meals: Thanksgiving”. It’s just another lazy recipe, similar to this one. All the flavors just reminded us of Thanksgiving, but without the dry turkey. The cranberries are tart as heck, but the squash is sweet and the sausage is herby and salty. It’s a combo that can do no wrong.


  • 1 lb sausage, casing removed and crumbled (preferably Breakfast, but Italian would work nice too)
  • 1 medium butternut squash or pumpkin, peeled & chopped medium
  • 1/3 c fresh cranberries
  • 1/4 c almond flour or crushed pork rinds
  • 2 T F.O.C., melted (sausage renderings, bacon fat, olive oil, butter)
  • 2 T rosemary
  • 2 T sage


Heat your oven to 400ºF.

In a large saute pan, brown the sausage.

In a large oven-proof dish, add the browned sausage, squash and cranberries. In a small bowl mix together  the herbs, almond flour and fat. Sprinkle on top of the squash/sausage mixture.

Place tin foil over the top and roast until the cranberries have burst and the squash is tender, about 30-40 minutes. Remove the foil from the dish and broil the top if you’d like it a bit crunchy.


  1. This looks like a perfect complement to left over turkey!!

  2. You could do it with ground turkey and have Thanksgiving in a bowl

  3. Agree with AndreAnna, and also want to say I love your recipes! You’re so inventive.

    Turkey doesn’t have to come out dry. Fresh turkeys produce a nice moist meat. If you leave it uncovered for 24 hours before roasting, it dries out the skin, which forms a seal that keeps moisture in. Plus putting butter under the skin, which moistens the meat even more. But I’m def trying your recipe!

  4. I tried this today, using dark meat turkey instead of sausage, and put in about 1/4 cup chopped red onion. It was FANTASTIC! I can imagine that it’s even better with sausage, which I will use next time.

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