Pull Apart Stuffing Ring
The ultimate comfort food, our Pull Apart Stuffing Ring is fluffy, buttery, and bursting with fresh herbs. This easy weeknight dinner brings the warmth of home-cooked meals right to your table. Perfect for Thanksgiving or any gathering, make it tonight for a dish that will have everyone coming back for seconds!
Equipment
- Mixing Bowl
- Baking Sheet
- Wooden Spoon
- Skillet
- Whisk
- Frying Pan
- Oven
- Food Processor
- Peeler
- Cutting Board
Ingredients
- ½ cup unsalted butter 1 stick
- 1 small to medium white or yellow onion diced small
- 2 cups celery stalks diced small
- 4 large sage leaves finely minced
- 2 teaspoons fresh thyme finely minced
- 2 teaspoons fresh rosemary finely minced
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 3 to 4 cloves garlic finely minced
- 1 large egg
- ½ cup flat leaf parsley finely minced; divided
- 2 cans refrigerated biscuit dough each can is about 16 ounces, quarter each biscuit
- Extra sage, thyme sprigs, or rosemary optional for garnishing
Instructions
- Preheat your oven to 325°F (163°C). Start by spraying a 9-inch Bundt pan (approximately 10 cup capacity) very well with cooking spray to ensure easy release after baking. This step is crucial to avoid any sticking, which can ruin the presentation of your beautiful stuffing ring.
- In a large sauté pan over medium-high heat, add the unsalted butter, along with the diced onion, and celery. Sauté these ingredients for about 4 to 5 minutes, stirring frequently. You want the onions to be translucent and the celery to soften, creating a fragrant base for your stuffing.
- Next, add the finely minced sage, thyme, rosemary, salt, and pepper to the pan. Stir well, allowing the herbs to release their aromas and blend beautifully with the sautéed vegetables.
- After about a minute of stirring, add the garlic and continue to cook for an additional minute. You’ll know it’s ready when the garlic becomes fragrant. Be careful not to burn it, as that can lead to a bitter taste.
- Now, transfer this warm mixture to a large mixing bowl and let it cool for about five minutes. This step is essential; if the mixture is too hot, adding the egg will cause it to scramble, which we definitely want to avoid!
- Once cooled, crack in the egg and whisk it together with the veggie and herb mixture until well combined. This will help bind your stuffing ingredients together.
- Add the quartered biscuit dough pieces to the bowl. Gently toss and stir to coat them evenly in the buttery mixture. Although it may look like there’s too much butter at first, don’t worry! It will soak into the dough during baking, creating the most delicious stuffing.
- Transfer about half of the mixture into the prepared Bundt pan. Sprinkle half of the parsley over this layer. This not only adds flavor but also a nice visual element.
- Repeat the process with the remaining mixture, adding it to the pan and topping with the rest of the parsley. Cover the Bundt pan tightly with nonstick foil to help keep moisture in.
- Place the pan in the oven and bake for 30 minutes. After that time, carefully remove the foil and continue baking for another 15 to 20 minutes. The stuffing ring should be golden brown and, if using a digital thermometer, the internal temperature should read 160°F (71°C).
- When it’s done, remove the Bundt pan from the oven and let it cool on a wire rack for about 5 minutes. This cooling time helps it firm up, making it easier to invert without breaking.
- To serve, gently run a butter knife around the edges of the pan. Invert the Bundt pan over a plate or cutting board. For an impressive presentation, place your final serving platter over the pan and perform a second inversion. This helps maintain the beautiful shape of the stuffing ring.
- Finally, if desired, garnish your stuffing ring with fresh herbs before serving. You can enjoy it warm, pulling pieces apart with your hands, or serve it with a spoon. Enjoy every delicious bite!
Notes
- Tip 1: Keep any leftovers airtight in the fridge for up to 5 days.
- Tip 2: You can freeze the stuffing ring for up to 4 months.
- Tip 3: This stuffing ring pairs beautifully with roasted vegetables or a fresh salad.
- Tip 4: Feel free to mix in different herbs or spices to suit your taste.
- Tip 5: Experiment with different types of biscuit dough for added flavor.