Pull Apart Sausage Stuffing Ring is refrigerator biscuits meets sausage stuffing flavors in this irresistible twist from your classic Thanksgiving dish.
Ditch the bread cubes and make this easy shortcut stuffing recipe. For this incredible and easy dish, we tossed traditional stuffing ingredients like sausage, apple, sage, thyme, onion and parsley with refrigerator biscuits and plenty of butter.
It’s then baked it into pull-apart ring that’s part show-stopper, but mostly just delicious!
We love making shortcut recipes, especially with refrigerator biscuits. With all the cooking and prep involved for Thanksgiving, this quick, crowd-pleasing stuffing recipe is a must-have.
🧡Why We Love This Recipe
Super easy to make with common ingredients!
Shortcut recipe using refrigerator biscuits!
Yes! Can be made one day ahead.
Versatile recipe – change it up to your own taste.
Ingredients Needed to make Pull Apart Sausage Stuffing Ring
- Refrigerator Biscuits – we used 2 cans of large flaky biscuits, each were 16.3 ounces. Any variety is fine for this recipe.
- Bulk or Breakfast Sausage – a one-pound roll of breakfast sausage is just the right amount for this stuffing ring. We’ve tried both the regularly seasoning kind and the maple flavored. Both are amazing.
- Unsalted Butter – if using salted butter, omit the salt called for in the recipe.
- Green Onions – adds a subtle onion flavor without being overpowering. If you like, dice up a small onion instead (red onion is our favorite!)
- Celery – adds flavor and texture. We thin sliced rib celery, but to save time you could buy pre-cut.
- Apple – adds sweetness and flavor. Leave the apples unpeeled to add color!
- Egg – one large eggs helps to bind the stuffing together.
- Fresh Herbs – Thyme, Parsley and Sage
How to make this shortcut Sausage Stuffing Ring
- Heat oven to 325°F. Butter or grease with cooking spray 10-inch bundt pan (or casserole dish).
- In a large skillet, cook sausage over MEDIUM heat, breaking the sausage up into small chunks with a spoon, until no longer pink. Remove to a paper-towel lined plate.
- Wipe out the pan with paper towel. Melt butter over MEDIUM heat. To the melted butter add the green onions, celery and apples. Cook 8 – 10 minutes over MEDIUM-HIGH heat until tender. Stir in the fresh parsley leaves, thyme leaves, fresh sage leaves, salt and black pepper. Cook an additional 1 minute.
- Scrape vegetables into a large bowl. Allow to cool 15 – 20 minutes. Add cooked sausage.
- In a small bowl, use a stiff whisk to beat the egg until light yellow. Pour over the sausage mixture. Add biscuits quarters and toss everything to coat.to coat.
- Spoon mixture into prepared pan. Bake 1 hour or until golden brown on the center oven rack and has reached an internal temperature of 160°F. Cool on wire rack until pan is cool enough to handle. Gently run knife around edge.
- Invert pan onto plate, then invert again onto serving platter. Garnish with additional fresh herbs. Serve warm.
Recipe Substitutions and Add-Ins
Sausage – Try different sausage flavors and varieties. Sage sausage is perfectly seasoned for Fall. Mild Italian sausages (skin removed) browned like bulk sausage adds amazing flavor to the sausage stuffing mixture.
Onion – while we love green onions for their very mild flavor, a diced red or yellow onion adds bolder flavor.
Spices – add more savory flavor with a few cloves of garlic or a dash of garlic powder. Like it spicy? A pinch of red pepper flakes or a tablespoon of sriracha added to the beaten egg will give it some heat.
How To Store Pull Apart Sausage Stuffing Ring
If you’re like us, you love to have leftovers to nosh on the day after the big feast. We especially love leftover sausage stuffing with scrambled eggs. Yum!
If you’re lucky enough to have any of this stuffing ring left over, here’s how to keep it fresh:
Allow the stuffing ring to come to almost room temperature. Transfer stuffing to an airtight container or wrap tightly in plastic wrap. Refrigerate for up to 3 days. Re-heat in the microwave or oven before serving.
More Great Recipes for your Thanksgiving Day Feast
- Easy Sheet Pan Thanksgiving Sides
- Honey Glazed Butternut Squash
- Honey Dill Glazed Carrots
- Easy Pumpkin Cornbread
- Slow Cooker Green Beans with Bacon
- Green Bean Casserole
Inspired in part by Better Homes and Gardens
Pull Apart Sausage Stuffing Ring
- 1 pound breakfast sausage
- 3/4 cup unsalted butter
- 1 cup sliced green onions about 6 stalks, both white and green parts
- 1 1/2 cups sliced celery about 4 stalks
- 1 1/2 cups chopped apple
- 1 tbsp fresh thyme leaves
- 3 tbsp fresh chopped parsley
- 1 tbsp chopped sage about 4 leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg beaten
- 2 16.3 ounce refrigerated biscuits separated and cut into quarters
- Preheat oven to 325°F. Butter or grease 10-inch bundt pan.
- In large skillet, cook sausage, breaking up into small chunks with spoon, until no longer pink. Remove to a paper towel lined plate.
- Wipe out pan. Melt butter over MED-HIGH heat. Add green onions, celery and apples. Cook 8 – 10 minutes over MED-HIGH heat until tender. Stir in fresh herbs, salt and pepper. Cook an additional 1 minute.
- Scrape vegetables into a large bowl. Allow to cool 15 – 20 minutes. Add sausage and stir in egg. Add biscuits quarters and toss to coat.
- Spoon mixture into prepared pan. Bake 1 hour or until golden and has reached an internal temperature of 160°F. Cool on wire rack until pan is cool enough to handle. Gently run knife around edge.
- Invert pan onto plate, then invert again onto serving platter. Garnish with additional herbs. Serve warm.
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