Name: Pull-Apart Stuffing Bread Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened, plus more for greasing; 1 tablespoon extra-virgin olive oil; 8 ounces sweet Italian sausage, casings removed; 2 large celery ribs, finely chopped; 1 small yellow onion, finely chopped; 4 garlic cloves, minced; 1/2 box seasoned stuffing mix (approximately 3.25 ounces); 1/2 cup water; 6 ounces white cheddar, shredded (about 1 1/2 cups), divided; 2 tablespoons finely chopped fresh parsley, divided, plus more for serving; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tube Pillsbury Grands! Flaky Layers Original Biscuits (10 count)

Ingredients

1/2 cup unsalted butter, softened, plus more for greasing

1 tablespoon extra-virgin olive oil

8 ounces sweet Italian sausage, casings removed

2 large celery ribs, finely chopped

1 small yellow onion, finely chopped

4 garlic cloves, minced

1/2 box seasoned stuffing mix

1/2 cup water

6 ounces white cheddar, shredded (about 1 1/2 cups), divided

2 tablespoons finely chopped fresh parsley, divided, plus more for serving

Kosher salt

Freshly ground black pepper

1 tube Pillsbury Grands! Flaky Layers Original Biscuits

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F. Grease a 9″ x 5″ loaf pan with butter.

Step 2: In a medium skillet over medium-high heat, heat the olive oil. Add the sausage and cook, breaking it up with a spoon or spatula, until it starts to brown, about 5 minutes.

Step 3: Add the chopped celery and onion to the skillet and cook, stirring occasionally, until softened, about 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Step 4: Add the seasoned stuffing mix (shake the box first to redistribute seasonings) and water. Gently stir until coated. Stir in half of the shredded cheddar and 1 tablespoon of parsley. Season with salt and pepper, then remove from heat.

Step 5: In a small bowl, mix the softened butter with the remaining 1 tablespoon of parsley.

Step 6: Gently separate each biscuit in half to make 16 pieces. Place them on a work surface. Spread the parsley butter over each piece, then top with 1 tablespoon cheese and about 2 tablespoons of the stuffing mixture. Gently press the toppings into the biscuit pieces.

Step 7: Stack the biscuit pieces in groups of 3 or 4, pressing the layers gently together. Arrange each stack on its side in the prepared loaf pan. It will be tight, but the last stack can be squished in to fit. Tuck any stuffing or cheese that falls out back between layers. Dot the remaining parsley butter over the top. Place the loaf pan on a baking sheet.

Step 8: Bake the stuffing bread until puffed and browned, about 45 to 50 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes.

Step 9: Use a paring knife to loosen the bread from the sides of the pan, then invert onto a wire rack and let cool for 10 minutes. Garnish with more parsley before serving.

Tips & Variations

For extra flavor, try adding chopped cooked mushrooms or sautéed apples to the stuffing mixture.

Use turkey sausage or a vegetarian sausage alternative to adapt the recipe to your preference.

Make sure the biscuits are well buttered and layered gently to ensure easy pulling apart after baking.

If you prefer, substitute white cheddar with smoked gouda or pepper jack for a different cheesy twist.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the bread one day ahead, cover it tightly, and refrigerate it before baking. When ready, bake as directed, adding a few extra minutes if chilled.

Can I freeze leftover stuffing bread?

Absolutely. Wrap leftovers tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.