Cheddar Bay Biscuit Stuffing Recipe
Cheddar bay biscuit stuffing breathes new life into the delicious Red Lobster rolls. The classic biscuits get chopped up, tossed with cubed bread, butter, veggies, and spices for a holiday side dish you’ll love!
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Everyone knows the best part of a trip to Red Lobster is the bread basket full of warm, garlicky, cheese Cheddar Bay biscuits.
If you are not eating at least 4 of those during a dinner there, did you even really go to Red Lobster?
We love them so much we make Homemade Cheddar Bay Biscuits all the time
And what better way to add some flavor to your Thanksgiving stuff than by using Cheddar Bay Biscuits as a base?
That’s exactly what this Cheddar Bay biscuit stuffing recipe does.
It’s an easy way to turn your holiday side dish into something even more delicious!
Ingredients
To make this you’ll need:
- Cheddar Bay Biscuits– Make a batch of homemade Cheddar Bay biscuits, use this box mix, or you can use leftover Cheddar Bay biscuits from dinner out.
- Bread– Cubed white bread
- Butter
- Mirepoix– Diced yellow onion, diced celery, and diced carrots
- Seasonings– Dried sage, dried thyme, dried rosemary, salt and pepper
- Chicken broth– You can use turkey broth instead
How to Make
Making Cheddar Bay biscuit stuffing is very similar to making regular stuffing.
To do it, spread the biscuit pieces and bread cubes out in an even layer onto a large rimmed baking sheet.
Bake at 300° for 25-30 minutes, stirring occasionally, until they’re dried out.
Then let the bread crumbs cool completely.
While the bread cubes cool, melt the butter in a medium skillet set over medium heat.
When the butter melts, add the onion, celery, and carrots to the pan and saute them until they soften.
Stir in the herbs, salt, and pepper, and stir to evenly combine.
Set it aside and let the mixture cool so you can easily handle it.
Then toss the toasted bread and biscuit pieces together in a large mixing bowl.
Stir the broth into the bowl and stir until all the toasted bread and biscuits are evenly wet and let them soak the broth up.
Then stir the sauteed veggies into the bread mixture.
Spread the mixture out into an even layer in a greased 9×13″ casserole dish.
Bake at 350° for 25-30 minutes, until set and golden brown on top.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat them in the microwave or use the leftovers to make Crispy Mashed Potato and Stuffing Pancakes.
Tips and Tricks
- Make the Cheddar Bay biscuits a day or two ahead of time. It’s ok for them to be a little stale.
- This stuffing is pretty forgiving and you can customize it by stirring in extra of any veggie you like. You could even add in sliced mushroom, chopped chestnuts, or cooked sausage.
- Once the top sets, you can briefly remove it from the oven and slice up some extra butter pats for on top of the stuffing. Then pop it back in the oven just to let it melt.
Other Stuffing Recipes
Cheddar Bay biscuit stuffing recipe is a delicious twist on the classic holiday side.
Make it this holiday season and enjoy!
Looking for other stuffing recipes?
Try these:
- Smoked Stuffing
- Crockpot Cornbread & Sausage Stuffing
- Seafood Stuffing
- Italian Style Stuffing With Meatballs
If you’ve tried this CHEDDAR BAY BISCUIT STUFFING RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheddar Bay Biscuit Stuffing Recipe
Ingredients
- 8 cups chopped cheddar bay biscuits
- 6 cups cubed white bread
- 1 cup butter
- 2 cups diced yellow onion
- 1 cup diced celery
- 1/2 cup diced carrots
- 1 tsp dried sage
- 1/2 tsp dried thyme
- scant tbsp dried rosemary
- 3 3/4 cups chicken broth
- salt & pepper to taste
Instructions
- Add both the biscuit pieces and the bread cubes to a large rimmed baking sheet- spread out in an even layer.8 cups chopped cheddar bay biscuits, 6 cups cubed white bread
- Bake at 300° for 25-30 minutes, stirring occasionally, until they're dried out. Then let the bread crumbs cool completely.
- Add the butter to a medium skillet set over medium heat. Add the onion, celery, and carrots- stirring together and sauteing until softened. Stir in the herbs, salt, and pepper, and stir to evenly combine. Set aside and let cool.1 cup butter, 2 cups diced yellow onion, 1 cup diced celery, 1/2 cup diced carrots, 1 tsp dried sage, 1/2 tsp dried thyme, scant tbsp dried rosemary, salt & pepper
- Add the bread and biscuit pieces to a large mixing bowl and gently toss to combine. Add the broth to the bowl and stir until evenly combined while it soaks it up.3 3/4 cups chicken broth
- Transfer the mixture to a greased 9x13" casserole dish and spread it out in an even layer.
- Bake at 350° for 25-30 minutes, until set and golden brown on top.
Notes
- Make the Cheddar Bay biscuits a day or two ahead of time. It's ok for them to be a little stale.
- This stuffing is pretty forgiving and you can customize it by stirring in extra of any veggie you like. You could even add in sliced mushroom, chopped chestnuts, or cooked sausage.
- Once the top sets, you can briefly remove it from the oven and slice up some extra butter pats for on top of the stuffing. Then pop it back in the oven just to let it melt.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
