Description
A delicious and visually appealing stuffing ring perfect for holiday gatherings, allowing you to pull apart individual servings.
Ingredients
Scale
- 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°F and spray a 9-inch (approximately 10 cup) Bundt pan or fluted tube pan very well with cooking spray; set aside.
- In a large sauté pan, add the butter, onion, celery, sage, thyme, rosemary, salt, and pepper. 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 the mixture to a large mixing bowl and let it cool for about five minutes.
- Add the egg and whisk to combine.
- Add the quartered biscuit dough pieces and toss to coat evenly.
- Transfer about half of the mixture into the prepared Bundt pan and sprinkle with half of the parsley.
- Repeat the process with the remaining 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 bake for an additional 15 to 20 minutes or until the internal temperature reaches 160°F.
- Remove the Bundt pan from the oven and let it cool on a wire rack for 5 minutes.
- Gently run a butter knife around the edges and invert the Bundt pan over a plate or cutting board.
- Place your serving platter over the exposed area of the Bundt pan and invert again.
- Optionally, garnish the stuffing ring with fresh herbs before serving.
- Serve warm and fresh, pulling it apart or using a serving spoon. Leftovers can be stored airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
- Don’t skip the cooling process to avoid scrambling the egg.
- The double inversion process improves presentation.
- Check the internal temperature to ensure proper cooking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the ring
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg