Pull Apart Stuffing Ring
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5.0
6 reviews
Excellent
Pull Apart Stuffing Ring
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You'll never guess the secret ingredient that not only makes this stuffing ring FAST and EASY, but also creates PERFECT texture! The stuffing is soft and tender, buttery and moist, not at all soggy, and seasoned to perfection with sage, thyme, rosemary, and parsley! A must-make side dish for Thanksgiving, Christmas, and holiday entertaining!
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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
- two 8-count cans refrigerated biscuit dough each can is about 16 ounces, quarter each biscuit**
- Extra sage thyme sprigs, or rosemary, optional for garnishing
Instructions
- Preheat oven to 325 and spray a 9-inch (approximately 10 cup) Bundt pan or fluted tube pan very well with cooking spray; set aside.
- To a large sauté pan, add the butter, onion, celery, sage, thyme, rosemary, salt, pepper, and sauté over medium high heat for about 4 to 5 minutes; stirring frequently.
- Add the garlic and cook for 1 minute or until fragrant; stirring constantly.
- Transfer this mixture to a large mixing bowl and set aside for about five minutes to cool. Tip – Do not skip the cooling process because otherwise he will scramble the egg in the next step and you will need to start over.
- Add the egg and whisk to combine.
- Add the quartered biscuit dough pieces** and toss and stir to coat evenly. Note - It may appear that you have too much butter. However by the end of the baking time, the butter bakes into the biscuit dough and makes the best stuffing ever.
- Transfer about half of the buttery biscuit mixture into your prepared Bundt pan and evenly sprinkle with about half of the parsley.
- Repeat the process and add the remaining buttery biscuit mixture and sprinkle with the remaining parsley.
- Cover the Bundt pan with nonstick foil and bake for 30 minutes.
- Remove the pan from the oven, peel back the foil and discard, and bake for an additional 15 to 20 minutes, or as necessary. Tips - I recommend checking the internal temperature with a digital thermometer that you stick fairly deep down into the Bundt pan and make sure it reads 160°F. it's hard to know what's going on that far down into the Bundt pan if you don't have a thermometer and are trying to gas. You don't want the biscuits to accidentally still be raw. Based on how your oven cooks, the brand of biscuit dough that you used, your pan, etc. baking times will vary. Keep an eye on your stuffing ring so that you neither burn it nor undercook it.
- Remove the Bundt pan from the oven and set it aside on a wire rack too cool for 5 minutes.
- Gently run a butter knife around the edges and invert the Bundt pan over a plate or cutting board.
- Now place what will be your final serving platter over the exposed area of the Bundt pan and invert again. Tips - This is a "double inversion" process in steps 12 and 13 and while not technically necessary, the second inversion helps with the final visual presentation and I highly recommend it.
- Optionally, garnish the stuffing ring with fresh herbs, as desired, before serving.
- You can serve the stuffing Ring by quite literally pulling it apart or serve it with a serving spoon. The stuffing ring is best warm and fresh although extra will keep airtight in the fridge for up to 5 days, or perhaps in the freezer for up to 4 months although I've never personally frozen us because we devour it.
Notes
- *Fresh herbs are always going to give you the best possible taste, and just taste the most fragrant and the freshest, obviously. Plus, more than likely if you’re cooking any other type of Thanksgiving side dish or holiday recipe, you will likely have some fresh herbs on hand. However, if you don’t and are going to use dried herbs, that’s fine. Halve the quantity since dried herbs tend to be more potent.
- Tip: For example, rather than using 2 teaspoons of fresh rosemary use 1 teaspoon of dried rosemary.
- **This is a situation where a store-bought convenience product like refrigerated biscuit dough is preferred to homemade biscuits.
- Tip: If you live in an area of the world where you don’t have refrigerated biscuit doll, then I suggest that you make any other stuffing recipes of mine, which are all 100% from scratch, including:
- The most popular and reader favorite Classic Traditional Thanksgiving Stuffing Recipe
- My new fast and easy Stovetop Stuffing
- Free up oven space with The Best Ever Slow Cooker Sausage Stuffing
- And for cornbread peeps, Cornbread Stuffing with homemade cornbread is great
Nutrition Information
Show Details
Serving
1
Calories
98kcal
(5%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
36mg
(12%)
Sodium
163mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 98kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 36mg | 12% |
| Sodium | 163mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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