Red Lobster’s Cheddar Bay Biscuits Make the Best Thanksgiving Stuffing

Red Lobster's Cheddar Bay Biscuits have been in my life for decades, but stuffing made them amazing. The stuffing, or dressing, is served outside of the bird or lobster. This is an invention I can't believe I didn't think of first. 

The chain restaurant released its Lobster & Shrimp Holiday Feast menu last week, including a remixed version of Pastor Shirley Caesar's “Beans, Greens, Potatoes, Tomatoes” (performed by her).

I was immediately drawn to Red Lobster's new Cheddar Bay Stuffing. No press release said if the savory stuffing featured Cheddar Bay Biscuits, simply that it had “savory brioche, Cheddar Bay, bacon, and mushrooms.”

I had to know, so I traveled 40 minutes to my nearest Red Lobster (LA, get it together) and dived in. Lobster- & Cheddar Bay-Stuffed Shrimp were available on the menu, but I ordered the stuffing alone to dissect it.

Cheddar Bay Stuffing was airy, with buttery brioche bread and a subtle garlic-and-herb taste. The crunchy shell had a slight cheesiness—no cheese pull, but definitely Cheddar taste. Smoked bacon and umami-rich mushrooms completed the dish.

I sensed biscuit texture and taste, but wasn't sure whether it was Cheddar Bay Biscuits or simply seasoning. I contacted Red Lobster and was informed, “Red Lobster’s Cheddar Bay Stuffing is a savory combination of brioche, Cheddar Bay Biscuit crumbles, bacon, and mushroom.”

Cheddar Bay Biscuit breaks? Why aren't they and Cheddar Bay seasoning packaged and sold? I would purchase these in a heartbeat for salad and soup croutons or spaghetti breadcrumbs. I tried creating my own all-biscuit Cheddar Bay Stuffing at home because none of those items exist yet.

To create my own Red Lobster Cheddar Bay Stuffing, I broke and toasted six to-go biscuits my waiter gave me on the way out. I added sautéed onion, garlic, and mushrooms seasoned with sage, rosemary, thyme, dried chives, salt, and pepper.

After combining everything in a bowl, I put it in an oven-proof pan (the same one I sautéed the aromatics in) and baked it at 350 degrees F for 20 minutes covered and 15 minutes uncovered. Finally, I added additional Cheddar and broiled for 5 minutes to crisp.

I had the most luscious stuffing ever after baking. The biscuits' butteriness made the top and bottom crunchy and the interior soft and fluffy, unlike bread or cornbread. Again, gravy was unnecessary since it was moist enough.

I intend to make another batch soon using Costco's packaged Red Lobster Cheddar Bay Biscuit Mix, but there's also a great top-rated copycat recipe to make Cheddar Bay Stuffing your new holiday tradition.