Pull-Apart Stuffing Ring

Pull-Apart Stuffing Ring

from bhg.com
110 min
12 servings

Combine two of your Thanksgiving favorites—stuffing and rolls—into this pull-apart loaf shaped like a wreath. It's a stuffing monkey bread all your guests will love.

Ingredients

  • 0.75 cup unsalted butter
  • 2 cup chopped onion (1 large)
  • 2 cup sliced celery (4 stalks)
  • 1 cup chopped apple
  • 3 tablespoon chopped fresh rosemary or tarragon
  • 3 tablespoon chopped fresh flat-leaf parsley, basil, or sage
  • 1 teaspoon poultry seasoning
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 egg, lightly beaten
  • 2 16.3 ounce packages refrigerated biscuits, separated and cut into quarters
  • Fresh parsley

Directions

  1. 1

    Preheat oven to 375°F. Butter or grease a 10-inch fluted tube pan.

  2. 2

    In an extra-large skillet melt butter over medium. Cook onion, celery, and apple in butter 8 to 10 minutes or until tender. Stir in fresh herbs, poultry seasoning, and 1/2 tsp. each kosher salt and black pepper. Cook and stir 1 minute. Transfer vegetable mixture to an extra-large bowl. Let cool 15 minutes. Stir in egg. Add cut-up biscuits; toss to coat evenly. Spoon biscuit mixture into prepared pan. Press down lightly.

  3. 3

    Bake about 45 minutes or until golden brown and a thermometer registers 160°F. Transfer to a wire rack; let cool 10 minutes. Run a knife around edge of pan; invert stuffing ring onto a serving platter. Invert again. Garnish with additional fresh parsley. Serves 12.