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Pull-Apart Stuffing Bread Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare Parsley Butter: In a small bowl, combine the softened butter and remaining 1 tablespoon chopped parsley. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookedbycleo.com/pull-apart-stuffing-bread-recipe/