Pull Apart Stuffing Ring — 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!
Pull Apart Stuffing Ring Recipe
For all you diehard stuffing fans out there, have you ever tried a pull a part stuffing ring? I had not and this recipe was new to me!
But it turned out to be one of my family’s favorite stuffing recipes, ever. And that’s high praise because I come from a family of hardcore stuffing (or dressing) fanatics!
What really differentiates this stuffing from other stuffing recipes is that it’s made with refrigerated biscuit dough along with other more traditional stuffing ingredients including celery and onions sautéed in butter with an array of Thanksgiving-themed spices including sage, time, rosemary, and parsley.
We all really appreciated how the biscuit dough keeps its shape and we were able to enjoy well-defined chunks of bread rather than small, mushy, or pulverized bits of bread, which unfortunately seems to be the norm in stuffing recipes.
If you’re a person who likes stuffing without a lot of texture, this may not be the recipe for you.
However if you don’t tend to be a stuffing person (that’s me) because you cannot stand the texture in most stuffing recipes, you will be pleasantly shocked with delighted tastebuds when you try this pull apart stuffing ring recipe.
Soft and tender well defined chunks of biscuits that are super buttery and moist, without being wet or soggy, and seasoned to perfection with many of the fresh herbs that we come to associate with Thanksgiving and holiday meals.
Even better, this herb stuffing ring is so fast and easy to make.
Literally it’ll be ready from start to finish in 1 hour which is a major win if you plan to serve this as a holiday side dish. It’s a very low stress, no fuss, goofproof stuffing recipe.
Ingredients for a Pull Apart Stuffing Ring
For this creative looking and even better tasting pull apart stuffing ring, you only need a handful of easy to find fridge and pantry ingredients including the following:
- Unsalted butter
- White or yellow onion
- Sage leaves
- Refrigerated biscuit dough
- Extra herbs, optional for garnishing
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make a Ring of Pull Apart Stuffing
Making a pull a part stuffing ring is a fast and easy way to share a great stuffing side dish for your Thanksgiving or Christmas meals.
Follow my easy and straightforward steps and your guests will definitely be impressed when they see this stuffing ring on your holiday table:
Step 1: Preheat your oven and spray a Bundt pan with cooking spray.
Step 2: Melt the butter and sauté the onions, celery, garlic, sage, thyme, rosemary, salt, and pepper for about 5 minutes or until vegetables have softened. Then add the garlic and saute for 1 minute.
Step 3: Transfer this mixture in to a large mixing bowl and allow it to cool briefly.
Tip: Do not skip the cooling step because you don’t want to scramble the egg!
Step 4: Add the egg and whisk to combine.
Step 5: Add the biscuits and stir and toss to coat evenly with the buttery mixture.
Step 6: Add half the biscuit mixture to the Bundt pan and sprinkle with parsley.
Step 7: Add the remaining biscuits and sprinkle again with parsley before covering with foil and baking covered for 30 minutes.
Step 8: Remove the Bundt pan from the oven, uncover, and bake again for about 15 to 20 minutes or until done. Check that a digital thermometer reads 160F to ensure doneness.
Step 9: Flip the stuffing out onto a plate, and flip that over onto your serving platter, and let everyone pull apart their own section of stuffing!
What Kind Of Biscuits Should I Use?
To make this easy stuffing ring you will need to use two cans of refrigerated biscuit dough. Each can should be an 8-count can, or about 16 ounces. They do sell 5-count smaller cans so make sure you don’t grab that size.
I use Grands Original Biscuits. Grands also has other various flavors including Butter Tastin, Southern Homestyle, and more.
I am sure those other flavor varieties would work fine. And if you want to use another brand of biscuits you can give that a try.
However, because the biscuits have such an integral part to the recipe, I personally use the name brand and not the generic for this recipe.
Apart from that, this stuffing ring recipe is more than likely going to be a holiday side dish and so I don’t like to go with the cheapest option when I’m cooking a holiday meal but your mileage may vary.
Can I Use Homemade Biscuits for Pull Apart Stuffing?
This is a situation where a store-bought convenience product like refrigerated biscuit dough is preferred to homemade biscuits.
And that’s because you need the biscuits to puff up in the oven and I’m not sure how you would make this recipe work with scratch biscuit dough nor with biscuits that have already been baked. You would have to do some serious experimenting but I have not.
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
Can I Add Sausage to the Pull Apart Stuffing Ring Recipe?
If you’re looking to create a pull a part stuffing ring with some added protein, ground Italian sausage is a great way to do that.
This also will add another layer of flavor and interesting dimension. Although I promise your stuffing ring is going to taste amazing as written, no sausage needed!
But, to add ground sausage to your stuffing ring, simply brown the sausage when you are sautéing the onion and celery in butter and then carry on with the rest of the recipe.
Should I Use Fresh or Dried Herbs for the Stuffing Ring?
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.
What to Serve with a Stuffing Ring
This stuffing is best served warm and fresh. I mean, all stuffing is, right!
You can be a littler more refined and serve it with a serving spoon. But with the right group, it can be fun to reach in and rip off a tender hunk of this biscuit stuffing ring with your hands.
I also have other favorite Thanksgiving and Christmas side dish casserole recipes with photos underneath this recipe card so make sure to check those out as well.
How to Store Leftover Stuffing
If you do find yourself with some leftover stuffing ring, put it in an airtight container where you can keep it in the fridge for up to five days.
I have never frozen extra stuffing ring because my family adores stuffing and this doesn’t last! But it would probably freeze fine in an airtight container for up to 3 months.
Tips for the Best Pull Apart Stuffing Ring
It’s Not Too Much Butter – You can never have too much butter! All kidding aside, when you’re combining the buttery herb and onion mixture with the quartered biscuits, it may seem like you have too much butter. However, by the end of the baking time all of this luscious butter melts in to the bread and makes for incredible tasting stuffing.
Bundt Pan – I use a 9-inch or 10-cup Bundt pan for my easy stuffing ring recipe. You can’t have a stuffing ring unless you make it in a ring-shaped mold which is one reason not to make in in a 9×13-inch pan or casserole dish. Secondly, the height of the baked stuffing ring that you get from a fluted tube pan or Bundt is great, and so is the texture which won’t be quite the same if you don’t bake it how I suggest.
Do Not Pack – When you are adding the biscuit cubes to the Bundt pan, do not pack them in or press down too much. Allow them to just fall into place and remain as loose as they just fall in. This keeps the final texture of the stuffing light and perfect.
Baking Times – A digital read thermometer should read 160°F to know when the stuffing is actually done. This is a lot easier and safer than guessing what’s going on near the bottom of the Bundt pan!
All ovens, Bundt pans, exact brand of biscuits and so forth will cause the stuffing to bake a slightly different rates.
After the first 30 minute baking session which is covered with foil, when you’re baking for the second round uncovered, it’ll be about 15 to 20 minutes but make sure you keep an eye on your stuffing ring so that it does not burn!
If it takes longer than 20 minutes until your stuffing is nice and golden brown and reaches 160°F, so be it. Bake as necessary.
Double Flipping – This stuffing recipe is unique in that you double flip it. By that I mean that you will invert your Bundt pan and flip the stuffing out onto a large plate or cutting board. Then, you flip it back over onto a serving tray or platter.
This is personal preference and you don’t have to flip it back over. However, aesthetically it looks better and so I recommend the second flip.
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Pull Apart Stuffing Ring
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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