Stuffing is probably the best thing on the Thanksgiving table. Here Chef Emily Ellyn remixes all our favorite savory ingredients of dressing and stuffs into a cheesy pull-apart version. It’s stuffing 2.0!
Cooking Time: 56 minutes
Yield: 9-inch Bundt Pan
Heat oven to 350°F. Lightly coat a Bundt pan with cooking spray and set aside.
In a large sauté pan cook onions, celery, salt, and black pepper in 1⁄2 stick of butter on medium-high heat, stirring occasionally until onions are translucent, about 10 minutes.
While onions and celery sauté, melt remaining butter and garlic in a large bowl in the microwave for 1 minute. Remove from microwave and fold in fresh herbs, poultry seasoning, and cranberries. Then, fold in 1⁄2 cup Frigo® Whole Ricotta, 2 cups Frigo® Whole Milk Mozzarella and 1 cup of the Frigo® Fresh Shredded Parmesan. Set to side.
When onions are translucent, stir in vegetable or chicken stock. Next, take the pieces of biscuits and gently toss in onion mixture until all sides are coated. Gently toss together with cheese mixture.
Turn mixture out into the prepared Bundt pan. Bake for 45 minutes, or until baked through and golden brown on top. NOTE: The bread will carryover cook in the pan for an additional 10 minutes while it cools.
Turn out onto a serving platter and garnish with Frigo® Fresh Shredded Parmesan and fresh herbs.
Enjoy with your holiday fixings!