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Stuffing Pull-Apart Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Stuffing Pull-Apart Bread Recipe

This recipe from our friends at Little Rusted Ladle and featured in Sift is a tender, buttery, delicious bread has all the flavors of stuffing in a tear-and-share loaf.

At a glance

10 servings
Nutrition information


Choose your measure:



  • 3 tablespoons unsalted butter
  • 2 cups celery, diced
  • 1 1/2 cups diced onion
  • 3/4 cup cooked pork breakfast sausage
  • 1/4 cup chopped fresh sage
  • 1 teaspoon poultry seasoning
  • 1/2 cup fresh or frozen cranberries, chopped
  • 1 cup Swiss cheese cut in small cubes, optional
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. To make the dough: Combine all of the dough ingredients in a bowl or the pan of your bread machine set on the dough cycle. Mix and knead until you have a soft, supple dough. Cover and let the dough rise until doubled in bulk, 1 to 1 1/2 hours; or let the bread machine finish its cycle.
  2. For the filling: Melt the butter in a large skillet over medium heat. Add the celery and onions, and cook until the vegetables are softened. Remove from the heat and add the sausage, chopped sage, poultry seasoning, and cranberries. Cool to lukewarm, then stir in the cheese and eggs. Season with salt and pepper.
  3. To assemble: Grease a 9" x 5" bread pan. Deflate the risen dough and divide into 40 pieces and roll into balls. Put five or six at a time into the cooled filling, stirring gently so they're coated with the butter and egg.
  4. When all the pieces have been coated, layer the dough and remaining filling in the prepared pan. Cover the pan with greased plastic wrap and let the loaf rise for about 1 hour, until almost doubled.
  5. Halfway through the rise time, preheat the oven to 350°F.
  6. Bake the bread for 30 to 35 minutes, tenting with foil if needed, until it's deep golden brown. Remove it from the oven and cool on a rack; transfer to a serving plate or serve from the pan.
  7. Refrigerate any leftovers for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 138g
  • Servings Per Batch 10 servings
Amount Per Serving:
  • Calories 230
  • Calories from Fat 126
  • Total Fat 14g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 70mg
  • Sodium 640mg
  • Total Carbohydrate 17g
  • Dietary Fiber 3g
  • Sugars 4g
  • Protein 12g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.