Turkey stuffing with Italian sausage is a simple stuffing recipe. A stove top stuffing with sausage and farro for more nutritional value. Homemade stuffing for turkey has never been better.
Like grains? try this barley recipe, your taste buds will thank you.
This Italian sausage stuffing recipe is not made with bread as usual instead let’s load it with fibers, protein and some more vitamins and minerals.
The recipe is so easy to play with to suite your taste, use whatever sausage you like or may be go for ground chicken or beef. Do not like farro or cannot find it, why not try another grain like the mighty freekeh, barley or even rice. Of course the nutritional content will not be the same but still…
We’ve had a terrific trip last week spending the whole fall break in under California skies. We enjoyed the warm weather, Disney, and above all we’ve enjoyed family.
I came home to the devastating truth of the cold weather of Colorado. We’ve been hit by snow that lasted for almost 2-3 days with freezing temperatures of course. Despite all the efforts from my sweet neighbors to protect my little garden, but my plants did not survive :(.
If you’ve been following me on instagram, you already know how hard me and my little one worked in this garden. We were waiting for the watermelons to ripen so we get to taste them but… I am really sad. Next time, I am going to make a green house, these sudden weather changes are bad.
Due to this fact, my little one does not want to live in Colorado anymore!!. He said California is much nicer than Colorado.
He wants us to move😳.
I guess he is just heartbroken over his watermelons, and once he is playing in the snow he will forget😅.
ِAnyways, if you are planning to go to Disney California and need help, do not hesitate to contact me for tips and tricks, I’ve become a pro :).
Now back to the recipe.
Can you make turkey stuffing ahead of time?
This sausage stuffing can be easily made ahead and refrigerated for up to 3 days. When you are ready to serve, take it out and warm on stove top.
If you would like to actually stuff your bird with it, then cook the farro on stove top with only half the stock. Stuff the bird, then let it finish cooking inside the oven with the turkey.
How to cook farro?
Farro is a nutty, chewy grain popular in the Mediterranian region, especially in Italy. It is advised to cook farro the pasta method, as the abundance of water cooks farro evenly. Here I cooked it pilaf style, I only needed 3 cups of broth but check for your taste as most people recommend a 4th cup to be added.
How do you make stuffing with sausage meat?
Let’s see this simple sausage stuffing.
- Cook sausage until browned, this step will take approximately 8-10 minutes, then set aside.
- In the same pan, saute onion and celery in olive oil, then add garlic and rosemary.
- Add the mushroom and cook until tender.
- Now add farro, stock, salt and pepper and simmer.
- Cover and cook for 40 minutes or until farro is done.
- If you believe that it needs more cooking for your taste add a fourth cup of broth and continue cooking.
- Stir in sausage, parsley and dry cranberry. Turn heat off.
- Let it set in the pan for 5 minutes before serving to warm up cranberries and the rest of the ingredients together.
This dish is nutty and rich with deep mushroom flavored. The leftovers are great too. You can play with this dish by adding more veggies like spinach or peas for more color.
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Turkey Stuffing with Italian Sausage
- 1 pound Italian sausage or use your preferred sausage without casing.
- 2 Tablespoon olive oil.
- 1 medium onion chopped.
- 2 celery ribs washed, dried, chopped.
- 2 large garlic cloves minced.
- 2 teaspoon fresh rosemary or 2/3 teaspoon dry one.
- 1 pound mushroom sliced
- 1 1/2 cups whole farro.*
- 3 cups mushroom broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper.
- 1/4 cup fresh chopped parsley
- 1/2 cup dried cranberry.
- In a large sauce pan, cook sausage until browned breaking the meat up for about 8-10 minutes.
- Remove sausage from pan and set aside.
- In the same pan, heat olive oil.
- Add onions and celery, cook until softened about 4-5 minutes.
- Add garlic, rosemary and cook until fragrant about 30 seconds.
- Add mushroom and cook until tender for another 5 minutes.
- Stir in faro and cook for about 2 minutes.
- Pour in stock, salt and pepper and bring to a simmer, cover and cook for about 40 minutes until faro is tender.
- Add sausage back and adjust seasoning.
- Stir in parsley and cranberry, and turn heat off.
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