Averie Cooks

-1 Preheat oven to 325 and spray a 9-inch (approximately 10 cup) Bundt pan or fluted tube pan very well with cooking spray; set aside.
-1 To a large sauté pan, add the butter, onion, celery, sage, thyme, rosemary, salt, pepper, and sauté over medium high heat for about 4 to 5 minutes; stirring frequently.
-1 Add the garlic and cook for 1 minute or until fragrant; stirring constantly.
-1 Transfer this mixture to a large mixing bowl and set aside for about five minutes to cool. Tip – Do not skip the cooling process because otherwise he will scramble the egg in the next step and you will need to start over.
-1 Add the egg and whisk to combine.
-1 Add the quartered biscuit dough pieces** and toss and stir to coat evenly. Note - It may appear that you have too much butter. However by the end of the baking time, the butter bakes into the biscuit dough and makes the best stuffing ever.
-1 Transfer about half of the buttery biscuit mixture into your prepared Bundt pan and evenly sprinkle with about half of the parsley.
-1 Repeat the process and add the remaining buttery biscuit mixture and sprinkle with the remaining parsley.
-1 Cover the Bundt pan with nonstick foil and bake for 30 minutes.
-1 Remove the pan from the oven, peel back the foil and discard, and bake for an additional 15 to 20 minutes, or as necessary. Tips - I recommend checking the internal temperature with a digital thermometer that you stick fairly deep down into the Bundt pan and make sure it reads 160°F. it's hard to know what's going on that far down into the Bundt pan if you don't have a thermometer and are trying to gas. You don't want the biscuits to accidentally still be raw. Based on how your oven cooks, the brand of biscuit dough that you used, your pan, etc. baking times will vary. Keep an eye on your stuffing ring so that you neither burn it nor undercook it.
-1 Remove the Bundt pan from the oven and set it aside on a wire rack too cool for 5 minutes.
-1 Gently run a butter knife around the edges and invert the Bundt pan over a plate or cutting board.
-1 Now place what will be your final serving platter over the exposed area of the Bundt pan and invert again. Tips - This is a "double inversion" process in steps 12 and 13 and while not technically necessary, the second inversion helps with the final visual presentation and I highly recommend it.
-1 Optionally, garnish the stuffing ring with fresh herbs, as desired, before serving.
-1 You can serve the stuffing Ring by quite literally pulling it apart or serve it with a serving spoon. The stuffing ring is best warm and fresh although extra will keep airtight in the fridge for up to 5 days, or perhaps in the freezer for up to 4 months although I've never personally frozen us because we devour it.