Description
Experience the irresistible flavor of Pull-Apart Stuffing Bread, loaded with savory sausage, creamy cheddar, and herbs. This simple recipe is perfect for memorable dinners and effortless family gatherings.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 1/2 cups white cheddar cheese, shredded
- 1 lb sweet Italian sausage, casings removed
- 2 large ribs celery, finely chopped
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped, plus extra for garnish
- 1 tablespoon extra-virgin olive oil
- 1/2 box seasoned stuffing mix, approx. 3 cups
- 1/2 cup water
- 1 tube refrigerated flaky biscuit dough
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a skillet, heat olive oil and brown the sausage for about 5 minutes.
- Add chopped celery and onion, cooking for about 7 minutes until softened. Add minced garlic and cook for 1 more minute.
- Add stuffing mix and water to the skillet, mixing well. Stir in cheddar cheese and parsley, season with salt and pepper. Set aside.
- Mix softened butter with remaining parsley. Spread parsley butter on halved biscuit pieces and fill with stuffing mixture.
- Stack filled biscuit pieces in the greased loaf pan, pressing them together. Top with remaining parsley butter.
- Bake for 45-50 minutes until golden brown. Let cool for 5 minutes before inverting onto a wire rack.
- Cool for 10 minutes, garnish with parsley, and serve.
Notes
To prevent dry bread, ensure biscuits are fresh.
For a gluten-free option, use gluten-free biscuit dough and stuffing mix.
Feel free to experiment with different cheeses or sausage types.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg