Dinner

Pull-Apart Stuffing Bread

Name: Pull-Apart Stuffing Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 loaf of bread (like French or Italian); 1 cup stuffing mix; 1/2 cup chicken or vegetable broth; 1/2 cup shredded cheese (like cheddar or mozzarella); 1/4 cup butter, melted; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; Fresh herbs for garnish (optional)

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Pull-apart stuffing bread is a cozy, shareable loaf that combines soft bread, savory stuffing, melted cheese, and buttery herbs. It smells warm and garlicky as it bakes, with a golden crust and gooey cheese between the slices. This easy crowd-pleaser is perfect for weeknight dinners, potlucks, or holiday sides.

Recipe Information

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8 servings
Difficulty Level: Easy

Nutrition Information

(Approximate per serving; values will vary by specific brands and loaf size)

Calories per serving: 260 kcal
Protein: 5 g
Carbohydrates: 33 g
Fat: 9 g
Fiber: 1.5 g
Sugar: 2 g
Sodium: 500 mg

Why Make This Pull-Apart Stuffing Bread

This pull-apart stuffing bread is fast and crowd-friendly. It turns simple pantry ingredients into something special. The bread stays soft inside and crisps slightly on top. The stuffing adds savory depth and the melted cheese gives a stretchy, comforting finish. You get great flavor with little effort. It’s perfect as a side for roast chicken, a snack for game day, or a Thanksgiving alternative that’s easy to share.

How to Make Pull-Apart Stuffing Bread

Follow clear steps to fill a loaf with seasoned stuffing, bake it wrapped to steam, then uncover to brown and melt the cheese. Work gently when filling the slits so the loaf keeps its shape. Use warm broth to moisten the stuffing mix so it packs easily. Bake covered first to heat through, then uncovered to get golden edges and bubbly cheese.

Ingredients:

1 loaf of bread (like French or Italian)
1 cup stuffing mix
1/2 cup chicken or vegetable broth
1/2 cup shredded cheese (like cheddar or mozzarella)
1/4 cup butter, melted
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh herbs for garnish (optional)

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Place the loaf on a cutting board. Slice the loaf into squares by making cuts about 1 to 1 1/2 inches apart both lengthwise and crosswise, but stop before cutting all the way through so the loaf stays intact. This creates the pull-apart pattern.

Step 2: Mixing

In a medium bowl, combine the stuffing mix, chicken or vegetable broth, melted butter, garlic powder, onion powder, salt, and pepper. Stir until the stuffing mix is evenly moistened and holds together. If the mix looks dry, add a splash more broth.

Step 3: Baking

Gently pack the stuffing mixture into the slits of the bread, pushing some mixture well into the cuts. Sprinkle shredded cheese on top and tuck some cheese into the gaps between cuts. Wrap the filled loaf loosely in foil. Place the wrapped loaf on a baking sheet and bake for 15–20 minutes to heat through and melt the filling.

Step 4: Finishing

Remove the foil and return the loaf to the oven. Bake an additional 10 minutes, until the top is golden and the cheese is bubbly. Let the loaf rest for a few minutes. Garnish with chopped fresh herbs if desired. Serve warm and pull apart pieces with your hands.

How to Serve Pull-Apart Stuffing Bread

Serve warm straight from the oven so the cheese is gooey. Put it on a platter for sharing. It pairs well with roast turkey or chicken, soups, and salads. For a party, place small plates and napkins nearby so guests can pull pieces. Offer a side of gravy or cranberry sauce for a holiday twist.

How to Store Pull-Apart Stuffing Bread

Room temperature: Keep in a covered container or wrapped in foil for up to 1 day.
Refrigerator: Store in an airtight container or wrapped tightly for 3–4 days. Reheat in a 350°F (175°C) oven until warmed through to revive crust.
Freezer: Wrap tightly in foil and then place in a freezer bag for up to 1 month. Thaw overnight in the fridge, then reheat in the oven.

Expert Tips for Perfect Pull-Apart Stuffing Bread

Use slightly stale bread for easier slicing and better texture.
Warm the broth slightly before mixing so it absorbs evenly.
Don’t overpack the slits; leave a little space for steam.
Choose a cheese that melts well—cheddar for flavor, mozzarella for stretch.
If you like a crispier top, remove the foil for the last 12–15 minutes instead of 10.
Add cooked bacon, sautéed mushrooms, or caramelized onions to the stuffing for more depth.
Use kitchen shears to cut the loaf if you struggle with a knife—works well and is safer.

Delicious Variations

Herb and Garlic Butter: Add 1–2 tablespoons chopped fresh parsley and 1 minced garlic clove to the melted butter before mixing.
Cheesy Sausage: Mix in 1 cup cooked and crumbled sausage and swap half the cheese for smoked Gouda.
Vegetarian: Use vegetable broth and add sautéed mushrooms and bell peppers to the stuffing mix.
Spicy Jalapeño: Add chopped pickled jalapeños and pepper jack cheese for heat.
Sweet & Savory: Stir dried cranberries and chopped pecans into the stuffing and use sharp cheddar for contrast.

Frequently Asked Questions

Q: Can I use homemade stuffing instead of boxed mix?
A: Yes. Use about 1 to 1 1/4 cups of homemade stuffing. If it’s very moist, reduce the added broth. The goal is a mix that packs into the loaf but is not soggy.

Q: What kind of bread works best?
A: A sturdy French or Italian loaf works well. Avoid very soft sandwich loaf that may collapse. Slightly stale or day-old loaves slice more cleanly.

Q: Can I make this ahead of time?
A: You can assemble the loaf and wrap it in foil, then refrigerate for up to 24 hours before baking. Bring it to room temperature for 15–20 minutes and then bake as directed, adding a few extra minutes if cold.

Q: How do I reheat leftovers without drying them out?
A: Reheat in a 350°F (175°C) oven wrapped in foil for 10–15 minutes, then open foil for 3–5 minutes to refresh the crust. Microwaving will warm quickly but can make bread chewy.

Q: Is this recipe freezer-friendly?
A: Yes. Wrap the baked loaf tightly in foil, then in a freezer bag. Freeze up to 1 month. Thaw overnight in the fridge and reheat in the oven.

Q: Can I add meat to the stuffing?
A: Absolutely—cooked diced chicken, turkey, or crumbled sausage work well. Make sure any meat is fully cooked before adding to the mix.

Q: My loaf fell apart. How can I prevent that?
A: Don’t slice all the way through. Keep the base intact. Use a sharp serrated knife and cut gently. Slightly stale bread also holds shape better.

Conclusion

This pull-apart stuffing bread is a simple, flavorful way to bring people together. It’s warm, buttery, and full of comforting textures—soft bread, savory stuffing, and gooey cheese. Give it a try for your next gathering or holiday meal. For another trusted version and extra ideas, see the Best Pull-Apart Stuffing Bread Recipe.