Recipe: Thanksgiving on a Stick
If there was ever a surefire way to win Friendsgiving (or make your Thanksgiving leftovers feel more exciting), threading your Thanksgiving dinner onto a stick is the way to do it. It’s quirky, it’s fun, and it’s a total crowd-pleaser.
Start with the Stuffing
When it comes to making Thanksgiving on a stick, there are two types of stuffing to consider: the versions made with thick-cut chunks of bread (like a grilled bread stuffing or everything bagel stuffing), and those that are moist, with smaller-cut ingredients and cubes of bread (like our classic version or stovetop stuffing).
- Thick-cut bread: Skewer the thick-cut cubes of bread from the stuffing right onto the stick as they are.
- Wet stuffing: If you’re using stuffing made with small, moist cubes of bread, form them into stuffing balls and quickly sear them to hold their shape. The recipe below details this method.
Get a Stuffing Recipe
Assembling the Sticks
Start and finish the skewers with a hearty anchor, like a ball of stuffing or chunk of sweet potato, but otherwise, the order of ingredients is entirely up to you. Like assembling your favorite summertime grilled skewers, this seasonal Thanksgiving version can be assembled any way you prefer. Do you have other thick-cut leftover veggies you want to add? Go for it. We like to serve these skewers with cranberry relish and our favorite gravy.
Thanksgiving on a Stick
Serves 4 to 8 (makes 8 skewers)
2 cups cooked stuffing
1/2 cup turkey, chicken, or vegetable stock (optional)
2 tablespoons vegetable oil
8 skewers, soaked in water if wooden
2 to 3 cups bite-sized chunks of cooked turkey
1 1/2 to 2 cups cooked Brussels sprouts, whole or halved if large
1 1/2 to 2 cups roasted sweet potato chunks
1 cup cranberry sauce, for serving
Arrange a rack in the middle of the oven and heat to 375°F. Line a baking sheet with parchment paper; set aside.
If the stuffing is dry, stir in a few tablespoons of stock at a time until it’s moist and just holds together. Scoop heaping tablespoons of stuffing and use your hands to firmly pack them together into dense balls. Place the stuffing balls on a plate and freeze for 10 minutes.
Heat the oil in a medium skillet over medium-high heat until shimmering. Add the stuffing balls without crowding and working in batches if necessary. Sear, using tongs to turn them every 1 to 2 minutes, until golden-brown. Remove to a paper towel-lined plate.
To assemble the skewers, start by threading a stuffing ball onto a skewer. Thread on the turkey, Brussels sprouts, and sweet potatoes, alternating between each, and then finish off the skewer with another stuffing ball. Place the skewer on the baking sheet, and repeat with the remaining skewers.
Bake until the skewers are heated through, 8 to 10 minutes. Serve with cranberry sauce for dipping.