Stuffing Wreath (Thanksgiving Monkey Bread) Recipe
Prep Time:
20 minutes
Cook Time:
1 hour, 20 minutes
Servings:
12 servings
Ingredients
  • 1 pound breakfast sausage
  • ½ cup (1 stick) unsalted butter
  • 1 cup chopped onion
  • 1 cup sliced celery
  • ½ cup chicken broth
  • 1 ½ tablespoons chopped fresh rosemary
  • 1 teaspoon rubbed sage
  • 1 teaspoon poultry seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 30 ounces (4 cans) refrigerated biscuits, separated and cut into quarters
  • 1 egg, lightly beaten
Directions
  1. Add sausage to a large skillet. Cook over medium heat, breaking up the meat as it cooks, until no longer pink. Use a slotted spoon to remove the sausage to a paper-towel lined plate.
  2. Wipe out the pan with a paper towel and add butter, onion, and celery. Cook over medium heat until vegetables are tender, about 10 minutes.
  3. Add chicken broth, chopped rosemary, sage, poultry seasoning, salt, and pepper to the pan. Bring to a simmer and cook for another 2 minutes. Remove from heat and allow to cool until warm, but not hot, about 10 minutes.
  4. Meanwhile, preheat the oven to 325 F.
  5. Grease a 10-inch bundt pan with cooking spray.
  6. Place the cut biscuits into a large bowl. Add the cooked sausage, vegetables, and beaten egg, and gently mix together.
  7. Pour the biscuit mixture into the prepared bundt pan. Bake for 55-60 minutes until golden brown and the internal temperature reads 160 F.
  8. Let cool until the pan is no longer hot, then invert onto a plate, garnish with additional fresh herbs if desired, and serve warm.