3/4 cup unsalted butter
one large onion, chopped
2 cups thinly sliced celery
1 large honeycrisp apple, peeled, seeded, diced
3 tbsp fresh rosemary, chopped
3 tbsp fresh basil, chopped
1 tsp dried poultry seasoning
1/2 tsp salt
1/2 tsp pepper
1 egg, lightly beaten
1 16 oz packages refrigerated biscuits, separated and cut into quarters
Preheat oven to 325 and grease a bundt cake pan.
In a large skillet melt the butter and saute onion, celery and apple 8-10 minutes until tender.
Stir in the fresh herbs, poultry seasoning, salt and pepper.
Transfer to a large mixing bowl and allow to cool about 15 minutes.
Stir in the egg.
Add biscuit pieces and toss to coat evenly.
Spoon the mixture into the prepared pan and press down lightly.
Bake about an hour until golden brown. Remove from oven and let cool 10 minutes.
Invert stuffing ring onto a serving platter then invert again so the browned part is the top.
