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.