Biscuit Ham Stuffing Recipe

This biscuit ham stuffing is a hearty, savory side that turns leftover ham and day-old biscuits into a golden, custardy casserole. It works because the biscuits soak up the broth and eggs, creating a tender interior with crisp edges, while the ham adds salty, smoky flavor throughout. Perfect for holidays or a comforting weeknight dinner, it comes together quickly and bakes in a standard 9×13-inch dish.

Ingredients

• 6 cups day-old biscuits, torn into 1-inch pieces (about 12 small biscuits or 3 large ones)
• 2 cups diced cooked ham (about 10 oz / 280 g)
• 1 cup diced yellow onion (about 1 medium)
• 1 cup diced celery (about 2 stalks)
• 3 tablespoons unsalted butter (42 g)
• 2 cups low-sodium chicken broth (480 ml)
• 2 large eggs
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (optional, depending on ham saltiness)
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13x2-inch baking dish (about 14 cups capacity) with butter or nonstick spray.
2. Spread the torn biscuit pieces on a baking sheet and toast in the oven for 8–10 minutes, until dry and slightly crisp. This helps them hold their texture during baking. Alternatively, leave them out overnight to stale.
3. In a large skillet over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until softened, about 5–7 minutes. Remove from heat.
4. In a large mixing bowl, whisk together the chicken broth, eggs, sage, thyme, and black pepper. Add the toasted biscuit pieces, cooked vegetables, and diced ham. Stir gently until everything is well coated. If the mixture seems dry, add a little more broth; it should be moist but not soupy.
5. Transfer the mixture to the prepared baking dish and spread it evenly. Cover with foil.
6. Bake covered for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the top is golden brown and the center is set (a knife inserted in the middle should come out clean). The internal temperature should reach at least 165°F (74°C).
7. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Tips

• Use dry biscuits: Fresh biscuits can turn mushy. Toast them in the oven or leave them out overnight to dry out. If using fresh, reduce the broth by 1/4 cup.
• Adjust salt carefully: Ham is often salty, so taste the ham before adding salt. If your ham is very salty, skip the added salt entirely.
• Don’t overmix: Stir gently to combine—overmixing can break down the biscuits and make the stuffing dense.
• Check for doneness: The center should be set and the top browned. If the top browns too quickly, cover loosely with foil for the last 10 minutes.

Serving Suggestions

Serve this stuffing as a side dish alongside roasted turkey, chicken, or pork. It also pairs well with green beans, roasted Brussels sprouts, or a simple green salad. For a full holiday plate, add cranberry sauce and mashed potatoes. Leftovers make a great breakfast when topped with a fried egg.

Variations

• Add cheese: Stir in 1 cup of shredded cheddar or Swiss cheese with the biscuit mixture for extra richness.
• Swap the herbs: Use 1 teaspoon of poultry seasoning instead of sage and thyme, or add a pinch of rosemary.
• Add vegetables: Sauté 1 cup of sliced mushrooms or 1/2 cup of diced bell peppers with the onion and celery.
• Make it spicy: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño for heat.
• Use sausage: Replace the ham with cooked breakfast sausage for a different flavor.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave and heat in 30-second increments until hot, or reheat in a 350°F (175°C) oven for 10–15 minutes, covered with foil to prevent drying. You can also freeze the baked stuffing for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use store-bought biscuits? Yes, canned or bakery biscuits work well. Just ensure they are day-old or toasted to dry them out.

Can I make this ahead of time? Yes, assemble the stuffing in the baking dish, cover, and refrigerate for up to 24 hours. Bake as directed, adding about 10 minutes to the covered baking time since it starts cold.

Can I use vegetable broth instead of chicken? Absolutely, vegetable broth works fine and makes the dish vegetarian if you omit the ham (add extra mushrooms or roasted vegetables instead).

Why is my stuffing soggy? Sogginess usually comes from too much broth or fresh biscuits. Use dry biscuits and measure the broth accurately. If the mixture seems too wet before baking, add a few more biscuit pieces.

Can I use leftover cornbread instead of biscuits? Yes, cornbread works well. Use the same amount and follow the same toasting step.

Do I need to cover the stuffing while baking? Covering for the first half keeps it moist; uncovering allows the top to crisp. If you prefer a softer top, keep it covered the whole time.