If I’m being honest, there really is one Thanksgiving side that reigns supreme: classic stuffing. If you’re looking for a different way to serve the classic side dish or crave those savory flavors outside of the holiday season, let me introduce this game-changing bread. With all of the elements of stuffing plus the added flaky and butter benefits of biscuits, this pull-apart stuffing bread just might start a tug-of-war situation at your table when you grab for a slice. Best of all, it utilizes a few widely available store-bought products, making assembly a breeze. Everyone has their own formula for what makes the perfect stuffing, so keep reading on for all of my top tips on how to make this bread your own:
The ingredients & variations:
Sausage is optional here, but if it’s a must-have in your traditional stuffing recipe, you should give it a go. Be sure to use only 1/2 cup water when mixing in the dried, seasoned stuffing cubes—it’s just enough to moisten the bread without making the mixture soggy. I’m using a seasoned boxed stuffing mix here; use your favorite brand, or check out our taste test of the best boxed stuffing!
Feel free to modify the other ingredients to your liking, like using some fresh sage or rosemary in place of the parsley, or adding some chopped chestnuts or dried cranberries to mix.
Top tips:
- Use a rimmed baking sheet: Don’t forget to place the loaf pan on a rimmed baking sheet while baking; the bubbling, buttery bread will bubble, and this one step will prevent a potential mess in your oven.
- Serving the bread: After a little rest time, the bread should be served warm as is, or with a little gravy sidecar for dunking.
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