Description

This Pull-Apart Stuffing Bread is a creative and hearty twist on traditional stuffing, layered inside flaky biscuit dough and baked until golden and bubbling with melted cheese. Perfect as a comforting side dish for holiday meals or anytime you crave rich, savory flavors combined with irresistible cheesy bread. Loaded with Italian sausage, celery, onion, garlic, and a seasoned stuffing mix, all nestled between buttery biscuit layers and topped with fresh parsley.

Ingredients

Scale

For the Sausage and Stuffing Mixture

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

For the Biscuit Assembly

1 tube Pillsbury Grands! Flaky Layers Original Biscuits (10 count)

Instructions

Preheat and Prepare Pan: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9″ x 5″ loaf pan generously with butter to prevent sticking.
Cook Sausage and Vegetables: Heat the olive oil in a medium skillet over medium-high heat. Add the sweet Italian sausage, breaking it up with a spoon or spatula, and cook until it starts to brown, about 5 minutes. Stir in the finely chopped celery and yellow onion and cook, stirring occasionally, until softened, about 7 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 minute.
Incorporate Stuffing Mix and Cheese: Shake the stuffing mix box to redistribute seasoning and stir it into the skillet along with the water, gently combining until everything is coated evenly. Stir in half of the shredded white cheddar (1/2 cup) and 1 tablespoon of parsley. Season the mixture with kosher salt and freshly ground black pepper to taste. Remove from heat.
Prepare Parsley Butter: In a small bowl, combine the softened butter with the remaining 1 tablespoon chopped parsley, mixing thoroughly.
Prepare Biscuit Pieces: Separate each biscuit in half to create 16 pieces. Lay the pieces out on a work surface. Spread a generous amount of the parsley butter over each piece, then top each with about 1 tablespoon of shredded cheddar and 2 tablespoons of the sausage stuffing mixture, gently pressing the toppings into the biscuit halves so they adhere.
Form Bread Layers: Stack the biscuit pieces 3 or 4 high, pressing the layers gently together. Place each stack on its side inside the prepared loaf pan, arranging them carefully to fit snugly. Press the final stack in firmly as needed to fit. Any cheese or stuffing that falls out can be tucked back between the layers. Dollop remaining parsley butter over the top. Place the loaf pan on a baking sheet for easy handling.
Bake: Bake the stuffing bread for 45 to 50 minutes, or until the bread is puffed and golden brown on top. Remove from the oven and place on a wire rack to cool in the pan for 5 minutes.
Cool and Serve: Run a paring knife around the edges to loosen the bread from the pan. Invert the loaf onto a wire rack and let it cool for an additional 10 minutes. Garnish with extra fresh parsley before serving. Pull apart the bread in sections and enjoy warm.

Notes

Use prepared seasoned stuffing mix for ease; popular brands like Stove Top work well.
For a spicier variation, consider adding red pepper flakes to the sausage mixture.
Substitute white cheddar with other melting cheeses like mozzarella or pepper jack for different flavor profiles.
Butter the loaf pan generously to help prevent sticking and ensure easy removal of the bread.
This bread is best served warm and fresh but can be reheated gently in the oven to restore crispness.
To make it vegetarian, omit the sausage and add sautéed mushrooms or additional vegetables.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: pull-apart bread, stuffing bread, biscuit stuffing bread, cheesy stuffing bread, holiday bread, savory bread, Italian sausage bread