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.

Direction

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

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1

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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2

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

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3

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

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4

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

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5

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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6

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

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7

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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8

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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9

– 1 pound breakfast sausage

– ½ cup (1 stick) unsalted butter

– 1 cup chopped onion – 1 cup sliced celery

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