In The Cookery Book of Lady Clark of Tillypronie, a collection of Victorian recipes, Lady Clark suggests stuffing the turkey with whole sausages and whole chestnuts and then making a stuffing for the neck of pounded chestnuts, the liver of the turkey, herbs, and eggs. (She does not mention bread crumbs, which was likely an oversight or perhaps she considered their addition to be understood.) It was also common to serve the turkey à la chipolata, or surrounded by small sausages that had been cooked inside the cavity or roasted alongside the bird. But sausage meat was just as often used outside its casing as part of the stuffing mixture.
