If you love hearty sausage, and tons of carraway and dill flavor, you have to try this good and unique Polish Kielbasa Stuffing!

We love serving this stuffing with Cornish Game Hens or Duck Breast – and even love making this with Dilly Bread!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Kielbasa Polish Stuffing

This stuffing is simple – prep by browning the vegetables and sausage. The sauerkraut and and apples are optional – but add a great additional flavor.

Ingredients to Make Polish Stuffing With Kielbasa

To make this recipe, we will need the following ingredients:

8 cups hearty bread, cut into 1-inch cubes and toasted if soft — forms the base of the stuffing; hearty bread adds structure, absorbs broth well, and gives the dish a satisfying, rustic texture.
1 pound smoked Polish kielbasa, sliced or diced — brings smoky, garlicky, savory depth and rich fat that flavors the entire stuffing.
2 tablespoons butter — adds richness, helps soften vegetables, and carries the flavors of the aromatics.
1 large onion, diced — provides sweetness, moisture, and timeless aromatic flavor foundational to stuffing.
3–4 ribs celery, sliced — adds earthy savoriness and gentle crunch that balances the softer ingredients.
2–3 teaspoons minced garlic — adds sharp, aromatic flavor that ties together kielbasa, herbs, and vegetables.
1 cup diced carrots (optional) — contributes sweetness, color, and extra heartiness.
1½ teaspoons kosher salt — enhances every ingredient and balances the richness of the sausage and bread.
½ teaspoon black pepper — adds mild heat and rounds out the seasoning.
½–1 teaspoon dried marjoram — a classic Polish herb; brings floral, woodsy flavor that complements kielbasa beautifully.
1 cup chopped sauerkraut (optional) — adds tang, acidity, and traditional Eastern European flavor; brightens the dish.
1 cup chopped apples (optional) — adds sweetness and juiciness that balance the smoked meats.
½ cup chopped parsley or dill (optional) — brings freshness, color, and herbal brightness.
1 tablespoon chopped fresh sage — adds warm, savory, classic stuffing flavor; deep and comforting.
2 teaspoons fresh thyme — provides herbal sharpness and balances richness with its light, woody aroma.
1 teaspoon dried marjoram (if not already used) — enhances the Polish flavor profile and ties together the herbal notes.
1½–2 cups chicken or vegetable broth, warmed — moistens the bread, binds everything, and adds savory depth.
2 large eggs, beaten — set the stuffing as it bakes, giving it structure and a custardy tenderness.
Butter or olive oil for greasing the baking dish — prevents sticking and adds a flavorful browned edge to the baked stuffing.

Steps to Make Polish Kielbasa Stuffing

Once you've gathered your ingredients, we will use the following process:

Toast Bread

Cube bread and leave out to dry or bake at 225F until bone dry.

Soften Vegetables

In a large pan, soften vegetables.

Brown Kielbasa

Brown kielbasa with vegetables.

Mix Stuffing

Toss in stuffing with herbs, butter and egg mixture.

Bake & Serve

Bake covered for 20 minutes, uncovered for 15-20 until golden brown and bread is crispy.

Kitchen notes

Toast the bread well to prevent soggy stuffing—slightly crisp edges give the dish structure and help it absorb broth without turning mushy.

Brown the kielbasa deeply to release its smoky fat; the drippings add huge flavor to the vegetables.

Use a mix of bread types (rye, sourdough, and French) for a more interesting texture and flavor profile.

Don't skip the marjoram—it's one of the most important Polish flavor notes and pairs beautifully with kielbasa.

If using sauerkrautsqueeze out excess liquid so the stuffing doesn't become too wet.

If adding applesuse a firm, sweet-tart variety like Honeycrisp or Pink Lady so they hold their shape.

For extra richnessreplace ½ cup of the broth with heavy cream for a slightly more luxurious texture.

Add mushrooms in two ways—fresh sautéed for moisture, plus optional dried mushrooms (reconstituted) for deep umami.

Taste the cooked veggies before mixing—this is your chance to adjust salt, pepper, and herbs so the final dish is perfectly seasoned.

Let the mixture rest 5–10 minutes before baking so the bread can fully absorb the broth.

Bake covered firstthen uncover to crisp the top—the gold standard for stuffing texture.

Use a larger, shallower baking dish if you prefer more crispy edges; use a deeper dish for a softer, more custardy stuffing.

Make it ahead by assembling the stuffing (without baking) up to 24 hours in advance; store covered in the fridge and bake the next day.

Polish Stuffing FAQs

Can we make this stuffing ahead of time?

Yes. Assemble everything up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the bake time if starting cold.

Can we use a different type of sausage instead of kielbasa?

Absolutely—bratwurst, smoked sausage, Italian sausage, or even chicken sausage work. Kielbasa gives the most Polish flavor, but the recipe is flexible.

Can we use rye bread?

Yes, and it's excellent. Rye adds a deep, earthy flavor that complements kielbasa perfectly.

How do we keep the stuffing from getting mushy?

Toast the bread well and don't overload it with broth. Add broth gradually and stop when the bread is moist but not soggy.

Do we have to add sauerkraut or apples?

No. They're optional and can be omitted or swapped based on preference. Sauerkraut adds tang; apples add sweetness.

How do we get a crispier top?

Bake uncovered for the last 15–20 minutes and use a large, shallow dish so more surface area browns.

Does it freeze well?

Yes. Freeze after baking and cooling fully. Reheat covered at 350°F until hot.

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Ingredients

8 cups hearty bread, cut into 1-inch cubes and toasted if soft
1 pound smoked Polish kielbasa, sliced or diced
2 tablespoons butter
1 large onion, diced
3 –4 ribs celery, sliced
2 –3 teaspoons minced garlic
1½ teaspoons kosher salt
½ teaspoon black pepper
½ –1 teaspoon dried marjoram
1 cup chopped sauerkraut, optional
1 cup chopped apples, optional
½ cup chopped parsley or dill, optional
1 tablespoon chopped fresh sage
2 teaspoons fresh thyme
1½ –2 cups chicken or vegetable broth, warmed
2 large eggs, beaten
Butter or olive oil for greasing the baking dish

Method

Cut bread into cubes, toast at 325°F for 10–12 minutes if soft, and add to a large mixing bowl.
Cook kielbasa in a skillet over medium heat for 5–7 minutes until browned; transfer to the bowl.
Add butter to the same skillet, then sauté onion and celery for 6–7 minutes.
Stir in garlic and cook 1 minute.
Season with salt, pepper, and dried marjoram; transfer to the bread mixture.
Stir in optional sauerkraut, apples, parsley or dill.
Add fresh sage, thyme, and additional dried marjoram if needed.
Whisk warm broth with beaten eggs and pour over stuffing mixture.
Gently stir until evenly moistened, adding more broth if needed.
Grease a 9×13 baking dish with butter or olive oil.
Spread stuffing mixture evenly in the dish, cover with foil, and bake at 375°F for 30 minutes.
Uncover and bake an additional 15–20 minutes until the top is golden and crisp.
Rest 5 minutes before serving.