Cheddar Bay Biscuit Stuffing – Plain Chicken

Cheddar Bay Biscuit Stuffing Recipe – a game-changer for your holiday table! Made with buttery, cheesy Cheddar Bay biscuits and cornbread, it’s packed with flavor and perfectly seasoned with sage, poultry seasoning, and veggies. A must-try side dish for Thanksgiving or any family feast!

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Best Stuffing Recipe

Cheddar Bay Biscuit Stuffing is a flavor-packed twist on the classic stuffing recipe that takes it to the next level. The combination of cornbread and those iconic Cheddar Bay biscuits gives it a deliciously buttery, cheesy richness that’s hard to resist. Sage and poultry seasoning add that classic, comforting flavor, while the celery and onions bring in a savory crunch. Each bite is a perfect blend of cheesy goodness, hearty cornbread, and savory herbs, making this stuffing a standout side for any holiday meal!

How to Make Cheddar Bay Biscuit Stuffing

This recipe is easy to make with only a few simple ingredients. Crumble cornbread and cheddar bay biscuits into a large bowl. In a small bowl, whisk eggs. Add eggs, crushed saltine crackers, chopped celery, diced yellow onions, sage, poultry seasoning, salt, black pepper, and chicken broth to the bread cubes. Stir well. Pour the mixture into two 9×13-inch baking dishes. Bake in a preheated oven until set. Garnish with dried parsley.

Helpful Tips & Frequently Asked Questions

• Can use store-bought, homemade, or a package of cornbread mix for the cornbread in this recipe.
• I use a box of Cheddar Bay Biscuit Mix. You can use frozen, box mix, or homemade biscuits.
• You can make the cornbread and biscuits a day or two ahead of time. The dressing is actually better if you use day-old bread.
• Variations/Additions:
  • mushrooms
  • fresh herbs such as rosemary and thyme
  • garlic
  • Substitute vegetable broth for a vegetarian dish.
• You can cut the recipe in half and bake it in one 9×13-inch baking dish. Cut all ingredients in half and use 3 eggs.
• Can Cheddar Bay Stuffing be made in advance? Assemble the casserole and spread it into the casserole dish. Cover the pan with plastic wrap and refrigerate.
  • If using a glass pan, bring the dish to room temperature before baking.
• Can Cheddar Bay Biscuit Dressing be frozen? Yes! Assemble the casserole and spread it into the casserole dish. Cover the pan with plastic wrap and aluminum foil. Place in the freezer for up to 3 months.
  • To bake the casserole after freezing, thaw completely and bake as directed. Make sure to write the directions on the foil covering the pan.
  • You can bake one pan and freeze pan one for later. I like to bake one for Thanksgiving and freeze one casserole dish for Christmas dinner.
  • You can freeze the baked casserole and reheat it later. To reheat thaw completely and reheat in the microwave on covered in the oven at 350ºF until warm, approximately 35 to 45 minutes.
• Store leftover stuffing in an airtight container in the refrigerator.

What to Serve with Homemade Stuffing Recipe

This Thanksgiving stuffing recipe is always the star of our holiday meals. It is a rich, flavorful side that pairs wonderfully with a variety of main dishes, especially around the holidays. 

No matter what you serve alongside this dish, it deserves a spot on your Thanksgiving menu! Looking for more holiday recipes? Here are some popular recipes from the website:

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Cheddar Bay Biscuit Stuffing

Yield: 20 people

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Cheddar Bay Biscuit Stuffing Recipe – a game-changer for your holiday table! Made with buttery, cheesy Cheddar Bay biscuits and cornbread, it’s packed with flavor and perfectly seasoned with sage, poultry seasoning, and veggies. A must-try side dish for Thanksgiving or any family feast!

• 1 (11.36-oz) package Red Lobster Cheddar Bay Biscuit mix
• ¾ cup cold water
• ½ cup shredded cheddar cheese
• ¼ cup melted butter
• 1 (10-inch) skillet of cornbread
• 1 sleeve saltine crackers
• 5 large eggs slightly beaten
• 3 stalks celery chopped
• 1 medium onion chopped
• 1 tsp dried sage
• 2 tsp poultry seasoning
• salt and pepper to taste
• 5 (14.5-oz) can chicken broth

• Preheat oven to 425ºF. Line a cookie sheet with parchment paper.

• Prepare the cheddar bay biscuits according to the package directions. Mix together biscuit mix, water, and cheddar cheese. Using a large cookie scoop, scoop biscuit dough onto the prepared pan. Cook for 14-16 minutes.

• Combine melted butter and seasoning packet from the biscuit mix. Brush the butter mixture over the biscuits. Cool.

• Increase oven to 450ºF. Lightly spray two 9×13-inch baking dishes.

• Crumble cornbread, biscuits, and crackers into a large bowl. Add remaining ingredients and stir well. The mixture will be very wet.

• Pour the cornbread mixture into prepared pans.

• Bake for 40 to 45 minutes.

• Can use store-bought, homemade, or a package of cornbread mix for the cornbread in this recipe.
• Here is my Homemade Southern Cornbread Recipe: https://www.plainchicken.com/southern-cornbread/
• Can use store-bought, homemade, or a package of cornbread mix for the cornbread in this recipe.
• I use a box of Cheddar Bay Biscuit Mix. You can use frozen, box mix, or homemade biscuits. 
• You can make the cornbread and biscuits a day or two ahead of time. The dressing is actually better if you use day-old bread.
• Feel free to sauté the onions and celery in a large skillet in melted butter over medium heat before adding them to the stuffing mixture.
• Variations/Additions:
  • mushrooms
  • fresh herbs such as rosemary and thyme
  • garlic
  • Substitute vegetable broth for a vegetarian dish.
• You can cut the recipe in half and bake it in one 9×13-inch baking dish. Cut all ingredients in half and use 3 eggs.
• Can Cheddar Bay Stuffing be made in advance? Assemble the casserole and spread it into the casserole dish. Cover the pan with plastic wrap and refrigerate.
  • If using a glass pan, bring the dish to room temperature before baking.
• Can Cheddar Bay Biscuit be frozen? Yes! Assemble the casserole and spread it into the casserole dish. Cover the pan with plastic wrap and aluminum foil. Place in the freezer for up to 3 months.
  • To bake the casserole after freezing, thaw completely and bake as directed. Make sure to write the directions on the foil covering the pan.
  • You can bake one pan and freeze pan one for later. I like to bake one for Thanksgiving and freeze one casserole dish for Christmas dinner.
  • You can freeze the baked casserole and reheat it later. To reheat thaw completely and reheat in the microwave on covered in the oven at 350ºF until warm, approximately 35 to 45 minutes.
• Store leftover stuffing in an airtight container in the refrigerator.

Steph