Walt’s Polish Stuffing


I call this “Polish Stuffing” only because I got the general instructions from a wonderful Polish gentleman in my office (about 20 years ago).  I’m sure he used some kind of great sausage and maybe some extra herbs, but this was my version and my family always wants a side casserole of this stuffing for Thanksgiving.  I don’t stuff the bird with it in consideration of those who don’t like spicy ingredients in their turkey.  First, though, I make the bread that I use, an adaptation of an old Saco Buttermilk Powder recipe.


  • 4-1/4 to 4-3/4 cups all purpose flour
  • 2 packages fast-rising yeast
  • 1/4 cup SACO buttermilk powder
  • 2 Tblsp. granulated sugar
  • 2-1/2 tsp. salt
  • 2 Tblsp. shortening
  • 1-3/4 cups of water heated to 130 degrees F
  • 1 tsp. sage
  • 2 tsp. celery seed
  • 1/8 tsp. nutmeg
  • 1/8 tsp. black pepper

In the large bowl of an electric mixer, place 2 cups of flour, yeast, buttermilk powder, sugar, salt.  Mix to blend and add the 130 degree F water and shortening.  Beat on medium high for 3 minutes.  Insert dough hook and add sage, celery, seed, nutmeg and pepper.  Beat for a total of 6-1/2 minutes more, adding flour as necessary to make a stiff dough.  If necessary, knead a small amount of flour into the dough by hand.  Cover and place in a warm spot to rise for 30 minutes.  Punch down and spread dough in a thin layer in an oiled jelly roll pan.  Cover and let rise for 30 minutes.

Preheat oven to 375 degrees F.  Bake bread for approximately 15 minutes until dough has baked through and the top is golden brown.

Let cool on a wire rack.  Best to make the bread the day before use and then cut it into small cubes.

Note:  If I don’t have time to make this bread, I use a purchased 14 oz. bag of seasoned bread cubes.


  • 1 lb. of good spicy hot pork sausage, cooked until the pink is gone
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 12 cups of herb bread cubes or 14 oz. pkg.
  • 2 cups chicken broth
  • Freshly ground black pepper

Mix all of the above ingredients together and place in an oiled baking dish.  Cover and bake approximately 20 minutes @ 350 degrees F.  Uncover and bake another 10 minutes.


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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

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