Prep Time::20 mins
Cook Time::45 mins
Cool Time::5 mins
Total Time:: 1 hr 10 mins
Servings::16 servings
Ingredients
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1 cup shredded Gruyere cheese
1 cup shredded sharp Cheddar cheese
1 cup chopped cooked turkey
1/2 cup chopped cooked breakfast sausage
1 apple, cored and chopped
1/2 cup chopped walnuts
1/4 cup minced celery
3 tablespoons chopped mixed fresh herbs, such as rosemary, sage, and thyme
1/4 cup chopped fresh parsley
2 tablespoons butter, melted
1 teaspoon poultry seasoning
2 (16-ounce) cans refrigerated butter-flavor biscuit dough
rosemary sprigs for garnish (optional)
1 cup cranberry sauce, or to taste
Directions
Preheat the oven to 325 degrees F (165 degrees F). Spray a nonstick Bundt pan with cooking spray.
Stir together Gruyere cheese, Cheddar cheese, turkey, sausage, apple, walnuts, celery, mixed herbs, and parsley in a large bowl.
Combine melted butter and poultry seasoning in a small bowl, pour over cheese mixture, and stir gently to combine.
Using kitchen shears, cut biscuits into quarters and gently toss into the cheese mixture. Add the biscuit mixture to the prepared pan.
Bake in the center of the preheated oven until the top is golden and a wooden pick inserted in center comes out clean, 45 to 55 minutes.
Cool bread in the pan on a rack for about 5 minutes. Turn bread out onto a serving board or platter, and garnish with rosemary sprigs. Place cranberry sauce in a small container and set in the middle of the bread. Provide tongs for bread and a serving spoon for cranberry sauce.
Cook's Note:
You can substitute Swiss cheese for Gruyere cheese.