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!
Easy 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.
- If you’re looking for other ways to make stuffing this holiday season, try my easy Slow Cooker Stuffing or this homemade Stovetop Stuffing. Both are delicious alternatives to the pull-apart stuffing ring and perfect for Thanksgiving or Christmas!
Ingredients for a Pull Apart Stuffing Ring
- Unsalted butter: Adds rich, buttery flavor to this easy holiday stuffing ring.
- White or yellow onion, celery, and garlic: These classic stuffing vegetables create a savory, flavorful base. Either white or yellow onion works well.
- Fresh sage, thyme, rosemary, parsley, salt, and pepper: Fresh herbs give the stuffing ring the best flavor and fragrance, especially for Thanksgiving or Christmas. Dried herbs can also be used, but reduce the amount by half since they’re more concentrated.
- Egg: Helps bind the stuffing mixture together so the ring holds its shape.
- Refrigerated biscuit dough: This shortcut ingredient makes the stuffing ring quick and easy without making dough from scratch. I recommend Pillsbury Grands Original Biscuits, although other Grands varieties should work. Be sure to buy the larger 8-count cans, not the smaller 5-count cans. I have not tested homemade biscuit dough or already-baked biscuits and don’t recommend substituting them.
- Optional extra herbs: Garnish with fresh sage, thyme, rosemary, or parsley for a festive holiday presentation.
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
- Preheat your oven and spray a Bundt pan with cooking spray.
- Melt the butter and sauté the onions, celery, garlic, sage, thyme, rosemary, salt, and pepper.
- Add the egg and whisk to combine. Transfer this mixture in to a large mixing bowl and allow it to cool briefly.
- Add the biscuits and stir and toss to coat evenly with the buttery mixture.
- Add half the biscuit mixture to the Bundt pan and sprinkle with parsley.
- Add the remaining biscuits and sprinkle again with parsley before covering with foil and baking covered for 30 minutes.
- 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.
- 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!
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
What to Serve with a Stuffing Ring
Pull Apart Stuffing Ring
Equipment
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 pieces**
- 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. 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.
- 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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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