Red Lobster Cheddar Bay Stuffing
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This copycat recipe for Red Lobster Cheddar Bay Stuffing has all the flavors you love about stuffing with the addition of those cheesy garlicky buttery Cheddar Bay Biscuits! Stuffing everyone will ask for again and again!
What You Will ❤️ About Cheddar Bay Stuffing
- Better Than Red Lobster – 1000% – this is better than the Red Lobster version. The new Cheddar Bay Stuffing is always a limited time offering on the menu at Red Lobster restaurants depending on the season – but now you can make it far better any time you want!
- Cheddar Bay! Who doesn’t love another use for Cheddar Bay Biscuits! We do mix in some savory brioche bread for good measure.
- Holiday Side Dish – This is an amazing addition to any holiday dinner menu! Whether it’s Thanksgiving, Easter or even a Sunday Dinner with family – this stuffing recipe is perfection!
- More Affordable! A side of stuffing at Red Lobster is $6 and a holiday platter is nearly $30! It definitely is cheaper than that when you make it yourself!
Ingredients for Cheddar Bay Biscuit Stuffing Recipe
Turn your traditional Thanksgiving stuffing on it’s head by adding Cheddar Bay Biscuits!!! I cheated a bit and bought the Cheddar Bay Biscuit mix – but hey – we gotta get dinner on the table!!! The rest of the ingredients are the norm for a delicious stuffing recipe! (Like my slow cooker stuffing!)
- Red Lobster Cheddar Bay Biscuits – I used the box mix – but they also have frozen biscuits you can just heat in the oven – or you can make your own cheddar bay biscuits!
- Cold water
- Sharp cheddar cheese – you can use any variety of cheddar but their reco is sharp
- Butter – it’s stuffing – we gonna use a lot! I used salted butter so I didn’t need to add as much into the dish.
- Brioche bread (9 slices) – I bought a loaf of Brioche and it was about 3 slices for 2 cups of bread cubes
- Bacon (2/3 lb) – You can use thin cut bacon for this recipe – you’ll want to UNDERcook your bacon as it will continue to cook in the oven. Crispy bacon isn’t the right texture for the stuffing.
- Yellow Onion, Celery, Mushrooms – for me – THIS is the “holy trinity” – at least for stuffing! I love the combination – especially when it’s sauteed in a cup of butter.
- Herbs & Seasonings: Sage, Rosemary Ground Thyme, Salt & Pepper – of course – Sage, Rosemary & Thyme – again – it’s not stuffing without that! You could also use fresh rosemary – but I would stick with ground sage and thyme.
- Chicken broth – go for low sodium here – you won’t know the difference.
Recipe Variations
Don’t save this recipe just for the holiday season! You can mix up the recipe if you have picky eaters – or Cheddar Bay Fanatics! Here are a few ideas:
- To Mushroom or Not to Mushroom – my bff is a mushroom-hater so for her (and many others) you can leave them out
- Sausage – lots of folks add sausage to stuffing. You could replace the bacon with sausage – again undercook slightly so it finishes in the oven
- All Biscuits – you could double the biscuits and leave out the brioche – I haven’t tried it but if you’re a cheddar bay lover – go for it!
How to make Copycat Cheddar Bay Stuffing
You’ll be giving your oven a workout with this recipe – baking the biscuits, then drying out the biscuits and bread a bit and then baking the stuffing! But it’s easy and you don’t need any special tools!
- Prepare and bake biscuits according to package directions. Remove biscuits from oven and cool.
- Once biscuits are made – preheat oven to 300ºF
- Tear Cheddar Bay Biscuits into small pieces and dice brioche into small cubes.
- Spread Cheddar Bay Biscuit pieces and cubed bread out on large baking sheet lined with parchment paper. I mixed the seasoning packet with the melted butter from the Biscuit mix and poured over the biscuits & bread. Bake biscuit mixture in preheated oven for 25 minutes stirring occasionally until dry.
- While bread is baking, in a large skillet, cook diced bacon for 5 min. Leaving bacon slightly underdone and chewy. Drain on a paper towel and set aside.
- In another large skillet, heat 2 sticks butter over medium heat. Once melted, add onions, celery and mushrooms and sauté until softened – about 5 min.
- Remove veggies from heat and stir in sage, thyme, rosemary, salt & pepper.
- Preheat oven to 350ºF and spray a 9×13 baking dish with nonstick cooking spray.
- In a LARGE bowl, add cooled bread, bacon, vegetable mixture (with butter) and fold.
- Add chicken broth 1 cup at a time to bread mixture and gently fold until all bread pieces are coated and moist but not too gloppy. I used about 2.5 cups of broth.
- Spoon bread mixture into baking dish. Bake for 20-25 minutes until golden brown.
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Tips, Tricks & FAQs
How do you store and reheat leftover stuffing?
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze up to three months. Reheat in the microwave for 1-2 minutes or in the air fryer for 4-5 minutes (to crisp up the bread a little).
How much is the Cheddar Bay Stuffing at Red Lobster?
A side is $5.99 or less if you order with an entree and a holiday side platter is nearly $30! Prices may vary depending on your city.
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More Holiday Side Dish Recipes
What to serve with Red Lobster Stuffing
More Red Lobster Recipes
Red Lobster Cheddar Bay Stuffing
This copycat recipe for Red Lobster Cheddar Bay Stuffing has all the flavors you love about stuffing with the addition of those cheesy garlicky buttery Cheddar Bay Biscuits! Stuffing everyone will ask for again and again!
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Ingredients
- 1 box Cheddar bay biscuits mix
- 3/4 cup cold water
- 1/2 cup sharp cheddar cheese shredded
- 1/4 cup butter
- 6 cups brioche bread cut into cubes – 12 slices
- 8 slices bacon diced
- 1 cup butter
- 2 cups yellow onion diced
- 1 cup celery diced
- 8 oz mushrooms diced
- 2 tsp sage
- 1 tsp ground thyme
- 1 tsp rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2-3 cup chicken broth
Instructions
- Prepare and bake biscuits according to package directions. Remove biscuits from oven and cool.1 box Cheddar bay biscuits mix, 3/4 cup cold water, 1/2 cup sharp cheddar cheese
- Once biscuits are made – preheat oven to 300ºF
- Tear Cheddar Bay Biscuits into small pieces and dice brioche into small cubes.1/4 cup butter, 6 cups brioche bread
- Spread Cheddar Bay Biscuit pieces and cubed bread out on large baking sheet lined with parchment paper. I mixed the seasoning packet with the melted butter from the Biscuit mix and poured over the biscuits & bread. Bake biscuit mixture in preheated oven for 25 minutes stirring occasionally until dry.
- While bread is baking, in a large skillet, cook diced bacon for 5 min. Leaving bacon slightly underdone and chewy. Drain on a paper towel and set aside.8 slices bacon
- In another large skillet, heat 2 sticks butter over medium heat. Once melted, add onions, celery and mushrooms and sauté until softened – about 5 min.1 cup butter, 2 cups yellow onion, 1 cup celery, 8 oz mushrooms
- Remove veggies from heat and stir in sage, thyme, rosemary, salt & pepper.2 tsp sage, 1 tsp ground thyme, 1 tsp rosemary, 1/2 tsp salt, 1/4 tsp black pepper
- Preheat oven to 350ºF and spray a 9×13 baking dish with nonstick cooking spray.
- In a LARGE bowl, add cooled bread, bacon, vegetable mixture (with butter) and fold.
- Add chicken broth 1 cup at a time to bread mixture and gently fold until all bread pieces are coated and moist but not too gloppy. I used about 2.5 cups of broth.2-3 cup chicken broth
- Spoon bread mixture into baking dish. Bake for 20-25 minutes until golden brown.
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 0.5cupCalories: 822kcalCarbohydrates: 65gProtein: 19gFat: 56gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 269mgSodium: 1208mgPotassium: 186mgFiber: 1gSugar: 3gVitamin A: 1700IUVitamin C: 3mgCalcium: 143mgIron: 2mg
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