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Pull Apart Stuffing Bread: 7 Reasons to Make It Today

Pull Apart Stuffing Bread
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A delightful Pull-Apart Stuffing Bread that’s perfect for holiday gatherings, combining savory sausage, cheddar cheese, and aromatic herbs.

Ingredients

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  • 115 g unsalted butter, softened, plus extra for greasing
  • 170 g white cheddar cheese, shredded, divided
  • 225 g sweet Italian sausage, casings removed
  • 2 large celery ribs, finely chopped
  • 1 small yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons finely chopped fresh parsley, divided, plus extra for garnish
  • 1 tablespoon extra-virgin olive oil
  • 1/2 box (approx. 85 g) seasoned stuffing mix
  • 120 ml water
  • 1 tube refrigerated flaky biscuit dough (such as Pillsbury Grands! Flaky Layers Original Biscuits)
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Position oven rack in the center and preheat to 175°C. Grease a 23 x 13 cm loaf pan with unsalted butter.
  2. 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; cook, stirring occasionally, until vegetables soften, approximately 7 minutes. Stir in garlic and cook until aromatic, about 1 minute.
  3. Shake the stuffing mix to redistribute seasonings. Add stuffing mix and water to skillet, gently stirring until combined. Fold in 60 g cheddar and 1 tablespoon parsley; season with salt and black pepper. Remove skillet from heat.
  4. In a small bowl, blend softened butter with remaining 1 tablespoon parsley until evenly mixed.
  5. Carefully separate each biscuit in half, yielding 16 pieces. Arrange dough halves on a work surface. Spread parsley butter over each piece, then top with 1 tablespoon cheddar cheese and roughly 2 tablespoons stuffing mixture, pressing toppings gently into the dough.
  6. Form stacks of 3 to 4 prepared biscuit pieces, pressing layers together gently. Arrange stacks on their sides in the prepared loaf pan, fitting them tightly. Tuck any loose filling or cheese back between the layers. Dollop remaining parsley butter on top. Place loaf pan onto a baking tray.
  7. Bake on the center rack until the bread is golden, puffed, and cooked through, 45 to 50 minutes. Move pan to a wire rack and cool for 5 minutes in the pan.
  8. Run a paring knife around the inside edge to loosen bread, then invert onto a wire rack. Let cool for 10 minutes. Sprinkle with additional chopped parsley and serve.

Notes

  • Adjust seasoning according to taste.
  • Store leftovers in an airtight container.
  • Can be reheated in the oven.

Nutrition

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