Introduction

This pull-apart stuffing bread is a flavorful twist on classic holiday stuffing, baked inside flaky biscuit layers with sausage, cheddar, and fresh herbs. It’s perfect for sharing and makes a fun, delicious side or snack anytime.

A sliced pull-apart bread loaf with a golden brown crust sits on a white marble surface. The bread has multiple layers, each showing soft, light yellow dough twisted with a browned, crumbly sausage filling and melted cheese that stretches between layers. Fresh green parsley pieces are scattered both on top of the bread and around it on the white marble. To the left, there is a white bowl filled with more chopped parsley. The texture of the bread looks crispy on the outside and soft inside, with small browned bits adding a crunchy look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, softened, plus more for greasing
1 tablespoon extra-virgin olive oil
8 oz. 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 oz. 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 olive oil. Add sausage and cook, breaking it up with a spoon, until starting to brown, about 5 minutes. Add celery and onion and cook until softened, about 7 minutes. Stir in garlic and cook for 1 minute until fragrant.
Step 3: Add the stuffing mix (shake the box first) and water to the skillet, gently stirring until coated. Stir in half of the shredded cheese and 1 tablespoon parsley. Season with salt and pepper, then remove from heat.
Step 4: In a small bowl, mix the softened butter with the remaining 1 tablespoon parsley.
Step 5: Gently separate each biscuit in half for a total of 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 pressing toppings into the biscuits.
Step 6: Make stacks of 3 or 4 pieces, pressing the layers lightly together. Arrange the stacks on their sides in the prepared loaf pan. Tuck any stuffing or cheese that falls out back between the layers. Dollop remaining parsley butter on top. Place the pan on a baking sheet.
Step 7: Bake until puffed and browned, about 45 to 50 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes.
Step 8: Use a paring knife to loosen the bread from the sides of the pan, then invert it onto the wire rack. Let cool for 10 minutes and top with additional parsley before serving.

Tips & Variations

For a vegetarian option, omit the sausage and add sautéed mushrooms or extra vegetables instead.
Try swapping white cheddar for sharp cheddar or a spicy pepper jack for a different flavor profile.
Make sure to gently press the stuffing mixture into the biscuit pieces to help everything hold together during baking.

Storage

Store leftover stuffing bread tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to preserve the texture and flavor.

How to Serve

The image shows a round loaf of bread cut open to reveal its inside, placed on a white marbled surface. The bread has a golden-brown crust with a slightly crispy, textured top layer that shows some melted cheese and herbs sprinkled over it. Inside, there are two main layers: a thick, soft white bread base layer and a crumbly, brown mixture of cooked minced meat and herbs in the middle, with bits of melted cheese merging with the filling. Some green herbs are scattered inside and on top, adding color contrast. Crumbs from the bread and filling are spread around on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of biscuit dough?

Yes, you can use any flaky biscuit dough, but the Pillsbury Grands! Flaky Layers Original work best for their texture and size.

Is this recipe freezer-friendly?

You can freeze the assembled, unbaked bread by wrapping it tightly in plastic wrap and foil. Bake from frozen, adding extra time as needed until cooked through.

Pull-Apart Stuffing Bread Recipe

Print Recipe

★★★★★

4.6 from 143 reviews

This Pull-Apart Stuffing Bread is a savory, crowd-pleasing twist on traditional stuffing, baked inside flaky biscuit dough for a fun and delicious pull-apart bread. It features seasoned Italian sausage, aromatic vegetables, cheddar cheese, and fresh parsley all layered inside buttery biscuit halves, then baked until golden and puffed. Perfect for holiday gatherings or comfort-food meals.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Meat and Vegetables

1 tbsp. extra-virgin olive oil
8 oz. sweet Italian sausage, casings removed
2 large celery ribs, finely chopped
1 small yellow onion, finely chopped
4 garlic cloves, minced

Stuffing and Cheese

1/2 box seasoned stuffing mix (about 3 oz.)
1/2 c. water
6 oz. white cheddar, shredded (about 1 1/2 cups), divided

Biscuit and Butter

1 tube Pillsbury Grands! Flaky Layers Original Biscuits (10 count)
1/2 c. unsalted butter, softened, plus more for greasing
2 tbsp. finely chopped fresh parsley, divided, plus more for serving
Kosher salt, to taste
Freshly ground black pepper, to taste

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 Italian sausage, breaking it up with a spoon, and cook until it starts to brown, about 5 minutes. Add finely chopped celery and onion, cooking and stirring occasionally until softened, about 7 minutes. Stir in the minced garlic and cook for about 1 minute until fragrant.
Mix Stuffing: Shake the stuffing mix box to redistribute seasonings. In the skillet, add the stuffing mix and water, stirring gently until the mixture is evenly coated. Stir in half the shredded cheddar (1/2 cup) and 1 tablespoon of chopped parsley. Season with kosher salt and freshly ground black pepper to taste. Remove from heat.
Prepare Parsley Butter: In a small bowl, combine the softened butter and remaining 1 tablespoon chopped parsley. Set aside.
Prepare Biscuits: Gently separate each biscuit in half to make 16 pieces total. Lay them out on a work surface. Spread the parsley butter evenly over each biscuit piece, then top each with about 1 tablespoon shredded cheddar and approximately 2 tablespoons of the stuffing mixture, gently pressing the toppings into the biscuit halves.
Assemble Stacks: Stack 3 or 4 biscuit pieces together, pressing the layers gently to adhere. One at a time, stand the stacks on their sides and arrange them tightly in the prepared loaf pan, using gentle pressure to fit them all in. If any stuffing or cheese falls out, tuck it back between the layers. Dollop the remaining parsley butter on top of the stacked biscuits. Place the loaf pan on a baking sheet to catch any drips.
Bake the Bread: Bake in the preheated oven until the bread is puffed, golden brown, and cooked through, about 45 to 50 minutes. Remove the pan and transfer to a wire rack. Let cool in the pan for 5 minutes.
Cool and Serve: Run a paring knife around the edges of the pan to loosen the bread. Invert the bread carefully onto a wire rack and cool for an additional 10 minutes. Sprinkle with extra fresh parsley before serving. Pull apart and enjoy warm.

Notes

Using the parsley butter both inside and on top adds extra flavor and moisture to the bread.
You can substitute the Italian sausage for a vegetarian sausage to make a vegetarian version.
For a crispier top, broil the bread for 1-2 minutes at the end of baking, watching carefully to prevent burning.
This bread is best enjoyed the same day but can be stored covered at room temperature for up to 2 days and reheated.
Adjust seasoning to taste, especially if your stuffing mix already contains salt.

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