This festive Pull Apart Stuffing Ring is filled with savory with flakey biscuits and seasoned to buttery perfection.
My biscuit stuffing has mushrooms, onion, celery, and all of the classic stuffing spices. It is amazing with Dry Brine Roasted Turkey, Fluffy Mashed Potatoes and Turkey Gravy.
This is a Thanksgiving side dish that I love because it’s not your normal out-of-the-box stuffing recipe, but is still super simple to make.
Pull Apart Stuffing Ring
My quick and easy stuffing recipe uses refrigerated biscuits, saving a lot of time and adding lovely flakey layers! No need to make bread or biscuits ahead of time!
Ingredients Needed
Here’s a list of the basics you’ll need to make this easy stuffing recipe. As always, you can find the full list of ingredients located in the printable recipe card below.
- Onion – yellow or white
- Mushrooms – baby Bella
- Celery
- Garlic
- Egg
- Poultry Seasoning
- Thyme – dried
- Salt & Pepper
- Buttermilk Biscuits – canned, refrigerated
- Parsley – fresh for garnish
How To Make A Pull Apart Stuffing Ring
This stuffing recipe is awesome because not only is it delicious, it can be prepared ahead for minimal fuss!
Just pop the prepared stuffing ring into the oven, bake, and serve!
COOK VEGETABLES
Melt the butter in a large skillet over medium-high heat. Add in the onion, mushrooms, celery and garlic and sauté until tender, about 5 minutes.
MIX TOGETHER
Let the vegetables cool for about 10 minutes. Then add to a large bowl and pour in a lightly beaten egg, poultry seasoning, thyme, salt, pepper, and cut biscuits.
PRO TIP Use the flaky layer refrigerated biscuits for the best buttery texture!
BAKE
Stir the mixture together to make sure the spices coat the biscuits and vegetables evenly, then transfer to a greased fluted pan.
Bake for about 50 minutes, until the top is golden brown and the center reads 160 degrees F. with an instant read thermometer.
COOL AND INVERT
Place the tube pan on a wire rack to cool for 10 minutes, then run a knife around the edge of the pan. Place the serving platter on top of the fluted pan and turn it over.
Remove the pan and drizzle with a little warmed butter, garnish with parsley and enjoy!
Recipe Tips and Variations
You can easily swap out ingredients in this recipe to suit your needs. Here are a few recipe tips and variations to consider…
- Swap out a vegetable for carrots, parsnips, or potatoes for a different flavor!
- The “flaky layers” biscuits can be substituted with regular refrigerated biscuits or crescent rolls.
- Add chopped green onion to the top of the inverted pull-apart ring for a pop of flavor before serving!
Can This Be Prepared Ahead of Time?
Yes! The wonderful thing about this Pull Apart Stuffing Ring is that it is easily prepared up to 12 hours ahead of time.
If you would like to prepare even more in advance here is what I would recommend…
- Cook the vegetables, let them cool, and store in an airtight container in the fridge (up to 4 days ahead).
- Cut up the biscuits and store separately in a zip close bag (up to 4 days ahead).
- The night before baking, combine all the ingredients with a beaten egg in the greased tube pan and prepare as directed in the recipe card.
What To Serve With Biscuit Stuffing?
This savory stuffing is amazing with some gravy drizzled on top.
If you’re looking for other items to serve with the casserole, here is what I would recommend…
More Easy Stuffing Recipes
Looking for something a little different? I have a few options for you to try…
Check out ALL of my Thanksgiving Dinner Menu Recipes for even more ideas!
Whether you’re making this easy biscuit stuffing for the holidays or just to make an amazing side dish on the weekend, I’m sure you’ll enjoy this recipe!
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Pull Apart Stuffing Ring
Give your classic stuffing a new spin with this fun and delicious Pull Apart Stuffing Ring!
Course: Side Dish
Cuisine: American
Servings: 10 servings
Calories: 276 kcal
Ingredients
- 7 tbsp butter, divided
- 1 cup onion, diced
- 1 cup mushrooms, chopped
- 1 cup celery, diced
- 2 tsp minced garlic
- 1 egg, lightly beaten
- 1 tsp poultry seasoning
- 1 tsp dried thyme
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tubes of 10 buttermilk biscuits, separated and cut into quarters
- 1 tbsp parsley, freshly chopped for garnish
Instructions
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Preheat oven to 325 degrees F. and grease a 10″ or similar size fluted tube pan and set aside.
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Melt 6 tbsp butter in a large skillet over medium-high heat. Add in the onion, mushrooms, celery and garlic and sauté until tender, about 5 minutes.
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Add vegetable mixture to a large bowl and let cool for 10 minutes. Pour in the lightly beaten egg, poultry seasoning, thyme, salt and pepper and cut biscuits. Stir to coat everything evenly, then pour mixture into the prepared tube pan.
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Bake for 50 minutes, or until the top is golden brown and the center reads 160 degrees F. Place the tube pan on a wire rack to cool for 10 minutes, then run a knife around the edge of the pan.
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Place the serving platter on top of the fluted pan and turn it over. Remove the pan and drizzle with 1 tbsp of melted butter, garnish with finely chopped parsley. Enjoy!
Notes
Use any sort of refrigerated biscuits, but my favorite are the flakey layers.
Nutrition
Calories: 276kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 811mg | Potassium: 217mg | Fiber: 1g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg
Keywords: Best, biscuit, Classic, Stuffing, Thanksgiving
