Holiday Bread Pull Apart
This Holiday Bread Pull Apart is made with Pillsbury canned biscuits, sausage, apples, and raisins for the perfect Christmas or Thanksgiving bundt pan recipe.

Biscuit Bread Pull Apart
Stuffing crossed with biscuits?? Yes, please! And talk about an easy and delicious Thanksgiving or Christmas side dish that looks impressive because it was cooked in a bundt pan.
It is a twist on one of my old-fashioned favorite recipes and is made with simple ingredients that result in tender and moist stuffing.
This recipe was inspired by my Sausage Cranberry Dressing recipe.
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Ingredients
- Pillsbury canned biscuits: Or similar
- Pork sausage: Any type of sausage works fine, such as turkey sausage or make your own sausage.
- Butter
- Celery
- Onion
- Egg
- Poultry seasoning
- Fresh rosemary
- Apples, optional
- Golden raisins, optional
How to make a Holiday Pull Apart Bread
Preheat the oven to 325 degrees F.
In a skillet, cook the sausage; add the onions, celery, poultry seasoning, rosemary, and pepper, cooking until the sausage is cooked throughout and the vegetables have softened. Add the apples and golden raisins; cook 1 minute longer.


Transfer the sausage mixture to a large mixing bowl and let cool for 15 minutes; stir in the beaten egg. Cut each biscuit into 6 pieces, adding the pieces to the sausage mixture; toss to combine.
Spoon the biscuit/sausage mixture into a greased Bundt pan, pressing it lightly down into the pan. Bake the stuffing ring for 35-40 minutes, or until golden brown and 165 degrees F. at the center.


5. Let the stuffing ring rest for 10 minutes, then invert onto a serving platter.

What if I don’t have a bundt pan?
You can use any pan that allows has an opening in the center, such as a tube pan or an angel food cake pan. The opening in the center of the pan is what creates the stuffing ring and also helps the center of the stuffing to cook much faster, too.
And truthfully, you could even make this stuffing in a 9×13 pan, now that I think on it. You just wouldn’t cook it quite as long since it would be in a flat layer, not stacked up as in a Bundt pan.
Can I make this holiday bread pull apart without the sausage?
You sure can and it’s delicious! I’ve even used minced ham in place of the sausage, too.
How do you tell when the stuffing ring is fully cooked so it’s not dried out?
Great question! You can test it with an instant-read meat thermometer – it’s sooo easy and you never have to wonder.
Just insert the thermometer into an area of the stuffing ring that is near the center, then wait until the temperature dial stops moving – this is the internal temperature of the bread.
You will want to look for 165 degrees on the thermometer so you know the pull apart is ready to eat.
More Side Dish Recipes to Enjoy
If you want perfect whipped potatoes make a big batch of creamy, fluffy Million Dollar Mashed Potatoes in your slow cooker.
Garlic bread is okay, but wait until you compare it toย Cheesy Pull-Apart Pesto Bread.ย Easy homemade pesto (made with zesty garlic, grated Parmesan, and fresh herbs) puts this bread recipe over the top.
Au gratin potatoesโฆ.who doesnโt love rich and creamy potato recipes? This recipe forย Creamy Au Gratin Sweet Potatoesย is no exception.

Holiday Bread Pull Apart
Ingredients
- 2 cans biscuits, 16 oz. each, cut into quarters
- 1 lb. ground sausage
- 1/4 cup butter
- 3 ribs celery diced
- 1 yellow onion diced
- 1 tsp. poultry seasoning
- 3 Tbs. chopped fresh rosemary may substitute 2 tsp. dried rosemary, if desired
- 1/2 tsp. black pepper
- 3 apples chopped, peeled or unpeeled , optional
- 1/4 cup golden raisins optional
- 1 egg beaten
- fresh parsley chopped, as garnish, if desired
Instructions
- Preheat oven to 325ยฐF. Grease a 10-inch fluted Bundt pan well, using softened butter or non-stick spray; set pan aside.
- In a large skillet over medium heat, cook the sausage, crumbling as it cooks, until no pink remains; don't drain any fats from the cooked meat. Add the butter, letting it melt.
- Stir in the onion, celery, poultry seasoning, rosemary, and pepper, cooking until the vegetables have softened slightly, approx. 6-8 minutes. Stir in the apples and golden raisins; cook 1 minute longer.
- Transfer the sausage mixture to a large bowl; let the mixture cool for 15 minutes or just until it is only slightly warm. Once cooled, stir in the egg, combining well.
- Add the quartered biscuit pieces to the sausage mixture in the bowl; use two large spoons to gently toss, coating evenly. Spoon the prepared biscuit mixture into the reserved Bundt pan; press mixture down slightly.
- Bake the sausage ring, uncovered, on the center oven rack, for 35-40 minutes or until golden brown and an instant-read thermometer at the center of the stuffing ring registers 165 degrees F.
- Transfer the stuffing ring to a wire cooling rack; let rest for 10 minutes.Run a knife around the edge of the Bundt pan, then place a large serving platter top-side-down over the top of the stuffing ring.
- Invert both the stuffing ring and the platter together at the same time so that the stuffing ring can gently drop out of the Bundt pan and onto the platter; lift the Bundt pan from the stuffing ring. Garnish with chopped parsley, if desired.
- **Stuffing ring can be prepared and chilled in the bundt pan for up to 4 hours ahead; bake as directed adding 5-10 minutes to the baking time.
Nutrition
Originally published November 21, 2021. Updated November 9, 2024.