Go Back
+ servings
sausage stuffing in a white plate garnished with chopped parsley.
Print Recipe
5 from 6 votes

Turkey Stuffing with Italian Sausage

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American, Mediterranean
Diet: Halal
Servings: 10 servings
Calories: 350kcal
Author: Amira


  • 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 washed and rinsed
  • 2-3 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 2 cups of mushroom stock, salt and pepper and bring to a simmer, cover and cook for about 30-40 minutes until faro is tender. If it did not reach the donness you like, pour the remaining mushroom stock and cook for another 10 minutes.
  • Add sausage back and adjust seasoning.
  • Stir in parsley and cranberry, and turn heat off.


  • There are mainly 4 types of farro in the market, 10 minutes, pearled, semi-pearled and whole. Personally I prefer the whole even if it takes a little longer to cook. You are welcome to use any type but bear in mind that not all farro are created equal, meaning the less it takes to cook the more processed it is.
  • If you do not know whether you're getting the whole grain or one of the pearled varieties, check out the farro after 15-20 minutes of cooking.
  • In my opinion and experience with farro, I did not need to soak the farro overnight, the difference does not worth it for me. If you soak the farro they will take 10 minutes shorter to cook.
  • Start by adding 2 cups of mushroom stock and cook the farro. Check after 30-35 minutes when all the stock has been absorbed and farro is almost done, if you feel it is still too firm for your liking use the rest of the stock and cook for another 10 minutes.
  • You can use any type of sausage you have, also try it with ground chicken, turkey or beef.


Calories: 350kcal | Carbohydrates: 34g | Protein: 13g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 540mg | Potassium: 467mg | Fiber: 6g | Sugar: 7g | Vitamin A: 505IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 2mg