https://www.seriouseats.com/classic-sage-and-sausage-stuffing-or-dressing-recipe
This is a popular one, and with good reason. But this year, I can't do pork. Any thoughts on substitutions, and how they would affect cooking?
Turkey sausage is a contender- does turkey sausage need extra seasoning or fat?
I considered lamb sausage but I worry the taste would be too strong compared to pork.
The vegetarian sounds delicious but I have some mushroom-haters to work with, as well (sighhhhh).
Open to any and all modifications and thoughts!
by beetnemesis
5 Comments
I would just do ground turkey. Add a bit of butter or chicken fat if you have it.
I would avoid things labeled as sausage, as they’ll have other ingredients
I don’t know where you live, but if you are in the U.S. you should try Impossible sausage. I am not vegetarian and eat pork, but honestly use this instead of sausage in recipes around 75% of the time (for example in lasagne). Worth a try, I’ll be using it for stuffing this year.
I always do my stuffing vegetarian to accommodate everyone – my recipe is very similar just no sausage!
It’s still great, you might just need to add a bit of extra fat and seasoning to compensate for the lack of pork (which is fatty and salty.)
I’m doing this exact recipe with lamb merquez sausage.
My grandmother’s sage stuffing doesn’t have meat in it. Double the butter and you’ll be fine (her recipe has similar proportions to this, and calls for 2 cups of butter – and it was good).