Stuffing Wreath (Thanksgiving Monkey Bread) Recipe

You've probably tried countless stuffing recipes or have a family favorite you never change. Try Jessica Morone's delicious variation from Tasting Table. The flavor is comforting, but the presentation is different.

– 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 quarter – 1 egg, lightly beaten



Cook sausage in a large skillet. Break up the meat and cook over medium heat until no longer pink. 

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Transfer the sausage to a paper-towel-lined plate with a slotted spoon. After wiping the pan with a paper towel, add butter, onion, and celery.

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Cook vegetables for 10 minutes over medium heat. Pan-add chicken broth, chopped rosemary, sage, poultry seasoning, salt, and pepper.

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Add 2 minutes of simmering. Wait 10 minutes to cool after removing from heat.

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It's comforting and delicious because Morone uses classic stuffing ingredients.

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In the meantime, heat the oven to 325 degrees. Apply cooking spray to a 10-inch bundt pan to grease it. 

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The cut biscuits should be put in a big bowl. Gently combine the cooked sausage, vegetables, and beaten egg.

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Fill the prepared bundt pan with the biscuit mixture. Bake 55–60 minutes, or until the interior temperature reaches 160 F and the food is golden brown.

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Allow the pan to cool until it is no longer hot, then flip it over onto a plate, top with more fresh herbs if you like, and serve hot.

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