breakfast or sweet Italian sausage in the dressing?

I bought some ground pork to make sausage for some stuffing, and I've never done sausage stuffing before.

Do you use breakfast sausage or sweet Italian sausage for your dressing? I've seen it both ways, but breakfast makes more sense to me since there's already sage in the dressing.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: