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Pull-Apart Stuffing Bread

Pull-Apart Stuffing Bread

This savory Pull-Apart Stuffing Bread combines sausage, cheddar cheese, and herbs for a delicious, crowd-pleasing bread perfect for holiday gatherings or cozy meals.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course bread, holiday
Cuisine American
Servings 8 people
Calories 250 kcal

Equipment

  • 1 loaf pan 23 x 13 cm
  • 1 medium skillet
  • 1 baking tray
  • 1 wire rack

Ingredients
  

  • 1/2 cup 1 stick unsalted butter, softened, plus extra for greasing
  • 6 oz white cheddar cheese shredded, divided
  • 8 oz sweet Italian sausage casings removed
  • 2 ribs celery finely chopped
  • 1 small yellow onion finely chopped
  • 4 garlic cloves minced
  • 2 tablespoons fresh parsley finely chopped, divided, plus extra for garnish
  • 1 tablespoon extra-virgin olive oil
  • 1/2 box approx. 3 oz seasoned stuffing mix
  • 1/2 cup water
  • 1 tube refrigerated flaky biscuit dough such as Pillsbury Grands! Flaky Layers
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan with softened butter.
  • Heat olive oil in a medium skillet over medium-high heat. Add sausage and cook, breaking up with a spatula, until lightly browned, about 5 minutes.
  • Add celery and onion to the skillet; cook, stirring occasionally, until softened, about 7 minutes.
  • Stir in garlic and cook for 1 minute until fragrant.
  • Shake the stuffing mix to redistribute seasonings, then add it and water to the skillet. Gently stir until combined.
  • Fold in half of the shredded cheddar (3 oz) and 1 tablespoon parsley. Season with salt and pepper to taste. Remove from heat.
  • In a small bowl, blend softened butter with remaining 1 tablespoon parsley.
  • Carefully separate refrigerated biscuit dough into 16 halves. Spread parsley butter over each piece.
  • Top each buttered biscuit piece with 1 tablespoon shredded cheddar and about 2 tablespoons of the stuffing mixture, pressing lightly.
  • Stack 3 to 4 biscuit pieces together, pressing gently to adhere.
  • Arrange stacks on their sides in prepared loaf pan, fitting tightly. Tuck any loose filling between layers.
  • Dollop remaining parsley butter on top of the stacked bread.
  • Place loaf pan on a baking tray and bake for 45 to 50 minutes, until golden and cooked through.
  • Cool bread in pan on a wire rack for 5 minutes. Run a knife around the edges, then invert onto the wire rack.
  • Let cool 10 minutes before sprinkling with extra parsley and serving.

Notes

  • Prepare the bread ahead and bake just before serving.
  • Customize filling with mushrooms or various cheeses.
  • Store leftovers in an airtight container at room temperature for 2 days.