Grandma Newman's Potato and Sausage Stuffing


"A favorite side dish that goes with everything from a barbecue to Thanksgiving dinner. Always requested by friends and family! This dish freezes well, and tastes better the second day!"
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1 h 15 m servings 614 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 614 kcal
  • 31%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 81.7g
  • 26%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 781 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash with milk.
  3. Meanwhile, place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green pepper and onion and cook for about 5 minutes.
  4. Fold cubed bread into potatoes, then gently fold in sausage mixture. Transfer to a 9x13 inch baking dish.
  5. Bake in preheated oven for 30 to 45 minutes, or until heated through.



Good way to mix it up. It was also a good way to save room on the table (only having 1 dish for potatoes & stuffing). It was lacking flavor, so I addd some spices to the bread ie; thyme, sage ...

This is an old polish recipe for stuffing on Thanksgiving. Pototoes were abundant and my mother-in-law made this recipe for the holidays years ago. Thank you for posting it... it brings back m...

ok - kind of bland.