Pull Apart Sausage Stuffing Ring
518kcal
Ingredients
- 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
Equipment
- Ever Sharp Chefs Knife
Instructions
- 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.
Nutrition
Serving1cupCalories518kcalCarbohydrates41gProtein11gFat35gSaturated Fat13gPolyunsaturated Fat7gMonounsaturated Fat13gTrans Fat1gCholesterol74mgSodium1083mgPotassium360mgFiber2gSugar5gVitamin A668IUVitamin C5mgCalcium66mgIron3mg