Combine two of your Thanksgiving favorites--stuffing and rolls--into this pull-apart loaf shaped like a wreath.
Preheat oven to 325°F.* Butter or grease a 10-inch fluted tube pan.
In an extra-large skillet melt butter over medium. Cook onion, celery, and apple in butter 8 to 10 minutes or until tender. Stir in fresh herbs, poultry seasoning, and 1/2 tsp. each kosher salt and black pepper. Cook and stir 1 minute. Transfer vegetable mixture to an extra-large bowl. Let cool 15 minutes. Stir in egg. Add cut-up biscuits; toss to coat evenly. Spoon biscuit mixture into prepared pan. Press down lightly.
Bake about 1 hour or until golden brown and a thermometer registers 160°F. Transfer to a wire rack; let cool 10 minutes. Run a knife around edge of pan; invert stuffing ring onto a serving platter. Invert again. Garnish with additional fresh parsley. Serves 12.
Prep as directed using prechopped onion and celery or mirepoix (look in the produce section). If you like, omit apple.
Prep as directed through Step 2. Cover and chill up to 4 hours. Bake as directed.
To bake separate from the turkey, bake at 375°F 45 minutes.