A bit late for Thanksgiving now, but I had some leftovers tonight that reminded me. This year besides the usual celery, mushrooms, onions, sage, etc. I added some sausage to the stuffing. The variety I chose was maple sage breakfast links from a local grinder here in Salt Lake. Really tasty sausage and it added a nice touch to the stuffing. Browned the links, crumbled them up and added them in. Good stuff, so to speak.