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.


The tastiest bites delivered to your inbox!

Show 18 Comments

Talk is closed - check out our Facebook and Twitter accounts instead.