This Addictive Pull-Apart Cheesy Monkey Bread Stuffing is an Amazing Thanksgiving Alternative

• Vegetarian

• Produce

  • 1 Garlic clove, large
  • 1/4 cup Italian parsley, fresh
  • 1 tbsp Oregano, fresh
  • 2 tbsp Sage, fresh
  • 1 tbsp Thyme, fresh

• Baking & Spices

  • 1 tsp Kosher salt, coarse

• Bread & Baked Goods

  • 2 (16 ounce cans Buttermilk biscuits, jumbo refrigerated

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Cabot cheddar
  • 1/2 cup Gruyere
  • 1/2 cup Parmigiano reggiano

Found on cheeserank.com

Ingredients

• 2 (16 ounce) cans of jumbo refrigerated buttermilk biscuits
• ¼ cup (1/2 stick) butter, melted
• 1 teaspoon coarse kosher salt
• 1 large garlic clove, minced
• ½ cup finely grated Cabot Cheddar
• ½ cup finely grated Gruyere
• ½ cup finely grated Parmigiano-Reggiano
• ¼ cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh thyme

Directions

• Preheat oven to 350°F. Grease a 9-in Bundt pan with butter.,Stir salt and minced garlic into melted butter. Cut each biscuit in half and roll into a ball. ,Divide cheeses and herbs into separate small bowls. One at a time, dip biscuit half balls in butter, and roll in cheese. Follow by rolling in herb mix and arrange biscuits in pan. For visual variation, you can roll some in only butter and cheese or herbs. ,Bake for 30 to 35 minutes or until biscuits are done and surface is golden. ,Remove pan from oven and let cool for 5 minutes before running a soft rubber spatula around the pan’s edges to loosen bread from pan. ,Flip onto a plate, place serving platter on top, and flip again so bread is upright on platter. Serve.