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Smoked Sausage & Potato Dressing

I tried this recipe for Thanksgiving. My husband is a picky eater, but he ate more of the stuffing than the turkey! If you have leftovers, top some with an over-easy egg for breakfast. —Adriana Torres, El Paso, Texas
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    16 servings (3/4 cup each)


  • 1 tablespoon canola oil
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 3 medium red potatoes (about 3/4 pound), cubed
  • 3 cups reduced-sodium chicken broth
  • 1 tablespoon chicken bouillon granules
  • 1/2 teaspoon pepper
  • 1 package (12 ounces) seasoned stuffing cubes
  • 8 ounces smoked kielbasa or Polish sausage, chopped


  • Preheat oven to 350°. In a Dutch oven, heat oil over medium-high heat. Add peppers and onion; cook and stir until peppers are crisp-tender. Stir in garlic; cook 1 minute longer.
  • Add potatoes, broth, bouillon and pepper. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or just until potatoes are tender. Remove from heat; stir in stuffing cubes and kielbasa.
  • Transfer to a greased 13x9-in. baking dish. Bake 18-22 minutes or until golden brown.
Nutrition Facts
3/4 cup: 158 calories, 6g fat (1g saturated fat), 10mg cholesterol, 724mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 5g protein.

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