Use cooked leftover turkey, sausage, and two kinds of cheese to make this savory pull-apart bread. Serve with leftover cranberry sauce and rosemary sprigs. Enjoy it as an appetizer, or as part of a buffet.
Ingredients
- Gruyère cheese: 1 cup (shredded)
- sharp Cheddar cheese: 1 cup (shredded)
- cooked turkey: 1 cup (chopped)
- cooked breakfast sausage: 0.5 cup (chopped)
- apple: 1 piece (chopped)
- walnuts: 0.5 cup (chopped)
- celery: 0.25 cup (minced)
- mixed fresh herbs, such as rosemary, sage, and thyme: 3 Tbsp (chopped)
- fresh parsley: 0.25 cup (chopped)
- butter: 2 Tbsp (melted)
- poultry seasoning: 1 tsp
- (16-ounce) cans refrigerated butter-flavor biscuit dough: 2 piece
- rosemary sprigs: (for garnish, optional)
- cranberry sauce: 1 cup (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees F). Spray a nonstick Bundt pan with cooking spray.
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Stir together Gruyere cheese, Cheddar cheese, turkey, sausage, apple, walnuts, celery, mixed herbs, and parsley in a large bowl.
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Combine melted butter and poultry seasoning in a small bowl, pour over cheese mixture, and stir gently to combine.
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Using kitchen shears, cut biscuits into quarters and gently toss into the cheese mixture. Add the biscuit mixture to the prepared pan.
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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.
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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.
