Thanksgiving Leftover Pig Shots are a unique and creative way to use up all of those Thanksgiving leftovers!
Pig shots are basically a slice of smoked sausage wrapped in bacon and secured with a toothpick.
And they can be filled with anything you desire.
They get their adorable name because the sausage and bacon (aka- the “pig” part of the name) resemble a shot glass.
I am cooking these on my Traeger pellet grill but they can also be cooked in the oven.
How to make Thanksgiving leftover pig shots
So here we have our basic leftover stuffing and turkey and also some cranberry sauce.
Warm up the stuffing and add some gravy if you have some leftover.
Then chop a slice or two of Thanksgiving leftover turkey.
Stir the stuffing, gravy, and turkey in the bowl until everything is evenly combined.
Slice the sausage into about half inch rounds and cut thick sliced bacon in half.
You should be able to get right around 20 of these amazing little appetizers.
Wrap each half slice of bacon around the sliced sausage, overlapping slightly.
And secure with a toothpick poking through the bacon and sausage.
Next put a spoonful of cranberry sauce into each pig shot.
Then stuff each with the turkey and stuffing mixture.
You can set these babies on a baking sheet (preferably on a wire rack) and bake in a 350 degree oven for about 45 minutes.
Or you can cook them on a Traeger/ pellet grill right on the grill grates at 350 degrees for 45 minutes.
Thanksgiving leftover pig shots are my favorite way to enjoy Thanksgiving leftovers and are far from boring!
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Thanksgiving Leftover Pig Shots
Thanksgiving Leftover Pig Shots is a creative and delicious recipe using Thanksgiving leftovers, cook in the oven or Traeger/ pellet grill
- 1 pound smoked sausage
- 10 slices thick cut bacon
- 1 1/2 cups leftover stuffing
- 1 to 2 slices leftover Thanksgiving turkey
- Optional: gravy
- 1/2 to 3/4 cup cranberry sauce
Slice the smoked sausage (about half inch thick and you should get around 20 slices total) and cut the bacon in half.
Wrap each piece of bacon around each sausage slice, attempting to make each look like a shot glass with the sausage as the bottom. Put a toothpick through where the bacon overlaps, through the bacon and into the sausage.
Warm up the stuffing so it is easier to mix. Chop the turkey into very small pieces and add it to the bowl with the stuffing and the gravy if using, mix until evenly combined.
To fill the pig shots start with some cranberry sauce and then add the turkey and stuffing mixture to fill each pig shot to the top.
Cook according to one of these methods:
Traeger/ Pellet Grill: Set the temperature to 350 degrees and place the pig shots on the grate for 45 minutes to 1 hour (keep an eye on them and remove when the bacon is done to your liking).
Oven: Cook in a 350 degree oven for 45 minutes to 1 hour on a wire baking rack over a baking sheet.