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Simple holiday bread pull apart.

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.
Servings: 8 servings
Chef Alli
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

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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 325°F.
    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

Calories: 314kcalCarbohydrates: 18gProtein: 10gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 77mgSodium: 436mgPotassium: 309mgFiber: 2gSugar: 11gVitamin A: 333IUVitamin C: 5mgCalcium: 33mgIron: 1mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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