Would the taste be thrown off if we used turkey sausage instead of pork?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Suzanne is the Editor-in-Chief of Food52.
In general, stuffing recipes are pretty forgiving and easy to adapt to various flavor preferences and/or dietary restrictions. The best thing you can do is experiment with the seasonings and keep tasting as you go. Here's one recipe that calls for turkey sausage, in case the flavors inspire you: https://food52.com/recipes...
Thank you so much!!! "Lerf" this site. (As in Woody Allen's, I lerf you.)
I regularly switch between pork and garlic sausages and chicken and garlic or chicken and apple sausages. Have to admit there is really very little noticeable difference, and those who don't know what the sausage is can't tell. Use what you have or feel comfortable with.