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Pull Apart Stuffing Ring-140kb

Pull Apart Stuffing Ring

This Pull Apart Stuffing Ring is a fun and festive holiday side dish made with fluffy biscuit dough, savory stuffing, celery, onion, and classic herbs. Baked until golden brown, it is easy to share and perfect for Thanksgiving dinner, Christmas gatherings, or a cozy family meal. Serve it warm with gravy for a comforting addition to your holiday table.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • 1 can refrigerated biscuit dough approximately 8 biscuits
  • 1 package stuffing mix approximately 6 oz
  • 2 tablespoons butter
  • 2 stalks celery finely chopped
  • ½ medium yellow onion finely chopped
  • ½ cup chicken broth or as needed
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • ½ cup shredded cheddar cheese optional
  • 1 tablespoon fresh parsley chopped (optional)
  • Gravy for serving (optional)

Instructions
 

  • Sauté the vegetables: Preheat the oven to 350°F (175°C). Melt the butter in a skillet over medium heat. Add the chopped celery and onion and cook for 5–7 minutes, until softened. Set aside to cool slightly.
  • Prepare the stuffing: Prepare the stuffing mix according to its package directions, using the broth as directed. Stir in the sautéed vegetables, poultry seasoning, dried thyme, and black pepper. Add the optional cheddar cheese if desired. The stuffing should be moist but not soggy.
  • Fill the biscuits: Separate the refrigerated biscuit dough into individual biscuits. Gently flatten each piece into a small round. Place a spoonful of prepared stuffing in the center of each biscuit, leaving enough dough around the edges to seal it.
  • Arrange the ring: Pinch the dough edges together to enclose the stuffing. Grease a Bundt pan thoroughly and arrange the stuffed biscuits seam-side down around the pan. Leave enough room for the dough to expand as it bakes.
  • Bake until golden: Bake for approximately 25–35 minutes, or until the biscuits are golden brown and cooked through in the center. Check early because oven temperatures, pan shapes, and biscuit sizes can affect the baking time. If the top browns too quickly, cover loosely with foil.
  • Rest and serve: Let the stuffing ring rest for about 5 minutes. Carefully loosen the edges and invert it onto a serving platter, if using a Bundt pan. Garnish with fresh parsley if desired and serve warm with gravy for dipping.

Notes

 
  • Avoid soggy stuffing: Add broth gradually and keep the filling moist rather than wet.
  • Seal the biscuits well: Pinch the dough edges firmly so the stuffing stays inside during baking.
  • Grease the pan thoroughly: This helps the ring release cleanly after baking.
  • Check the center: Make sure the biscuit dough is cooked through before serving.
  • Customize the filling: Add cooked sausage, chopped apples, dried cranberries, or toasted pecans for a seasonal variation.
  • Serving idea: Place a bowl of warm gravy in the center of the serving platter for dipping.
  • Refrigeration: Store leftovers in an airtight container for 3–4 days.
  • Freezing: Freeze cooled portions in a freezer-safe container for up to 2 months for best quality.
  • Reheating: Reheat in a 325°F (165°C) oven until hot throughout. Reheat leftovers to 165°F (74°C).
 

 Nutrition Facts

 
  • Calories: 380 kcal
  • Total Fat: 17 g
  • Saturated Fat: 7 g
  • Cholesterol: 20 mg
  • Sodium: 1,050 mg
  • Total Carbohydrates: 48 g
  • Dietary Fiber: 3 g
  • Total Sugars: 5 g
  • Protein: 9 g
 
Note: These are estimated values per serving and may vary depending on the brands of biscuit dough, stuffing mix, broth, and optional cheese used. Verify the nutrition using your actual ingredients before publishing.