I love bread and all, but goodness gracious why have we not used buttermilk biscuits for a stuffing sooner?! The flaky, buttery biscuits baked together with all the good things that stuffings do, plus the addition of salty, crispy prosciutto helps you knock this one out of the park. Stuffing, to me, needs to be loaded with all sorts of goodies (sometimes you never know what you will find) and I think this combination helps you achieve stuffing happiness for all. The buttermilk biscuits get all sorts of perfectly browned and crispy on top, while staying light and fluffy underneath. Perfect bite each time.
Stuffing recipes can always be adjusted to fit your tastebuds best. I love the combination of the mushrooms and prosciutto, and I think the addition of corn would be great as well! Toss in whatever you and your family love or gotta have. Just don’t skimp on the biscuits. For your sanity’s sake on Thanksgiving Day, I used biscuits that pop (viciously) out of those little tubes, but if you want to be wonderful and save the world, whip up a homemade batch of biscuits the day before. If you are using those little tube biscuits, watch yourself when you pop them out on the side of the counter so that one doesn’t go flying and slap your mom or loved one in the face. I may or may not have done that.
Stuffing is like a big ol’ batch of happiness. Warm and fuzzy. Just don’t let it get fuzzy, then you might not want to eat it.
Buttermilk Biscuit Stuffing
- 4 tubes buttermilk biscuits, 10 biscuits per tube, cooked according to directions given
- 2 Tablespoons olive oil
- 1 large onion, diced
- 5 stalks celery, diced into 1/4 inch pieces
- 1 carrot, peeled and diced into 1/4 inch rounds
- 1 Tablespoon minced garlic
- 7 ounces chopped prosciutto
- 16 ounces mushrooms, cut into 1/4 inch slices
- 1 Tablespoon chopped, fresh rosemary
- 2 Tablespoons chopped, fresh parsley
- Salt and peoper
- 2 cups chicken stock
- Preheat your oven to 375 degrees.
- Dice the buttermilk biscuits into 1-inch cubes and spread evenly on a baking sheet. Bake until slightly golden and dried, about 5-8 minutes. Remove from the oven an set aside.
- In the bottom of a deep sauté pan, heat the olive oil over medium heat and sauté the onions until translucent, about 3-5 minutes. Add in the celery, carrot, garlic, and prosciutto. Continue to sauté until the prosciutto is crispy and the veggies tender, about 7 minutes. Reduce the heat if the veggie mixture starts to brown too quickly. Add in the mushrooms and the herbs and reduce the mixture to low heat.
- In a 13×9 baking dish, spread 1/4 of the vegetable and prosciutto mixture on the bottom of the pan. Add in half of the dried biscuits, and then half of the remaining vegetable and prosciutto mixture on top of them. Evenly spread the rest of the biscuits and vegetable and prosciutto mixture on the top. It is ok to have a rounded topping of stuffing. Pour the chicken stock over the whole mixture and then cover with foil.
- Bake the covered stuffing for 25-30 minutes, and then take the foil off to let the tops get nice and golden brown, about 10 more minutes. Once the tops are golden brown, it is ready to serve.