Stuffing, Walnut, and Brie Cheese Bread

Stuffing Bread

1. Preheat oven to 325°F.
2. Butter or grease a 10-inch fluted tube pan.
3. In an extra-large skillet melt butter over medium. Add onion and celery and cook for 6-8 minutes or until tender. Stir in fresh herbs, poultry seasoning, Kosher salt, and black pepper. Cook, stirring once or twice.
4. Transfer the vegetables to an extra-large bowl. Spread out and allow to cool, about 15 minutes.
5. Stir in eggs, stuffing mix, and walnuts.
6. Add cut-up biscuits, then toss to coat evenly.
7. Spoon mixture into prepared pan. Press down lightly.
8. Slice the Brie cheese so it’s 1/4 to 1/2 inch thick and 2 inches long.
9. With a spoon or small spatula, create a downward wedge that runs throughout the middle of the stuffing mixture and insert pieces of the Brie evenly around the entire pan. Insert extra pieces into the stuffing mixture, or pop into your mouth.
10. Bake about 1 hour or until golden brown and when a thermometer reads 160°F.
11. Transfer to a wire rack and let cool 10 minutes. Run a knife around edge of pan, invert the pan onto a serving platter, then flip over and remove the pan from the bread.
12. Garnish with additional fresh parsley.

Fig and Sage Butter

1. In a small bowl, combine butter, fig spread, minced sage, and pinch of Kosher salt, then mix well.
2. Scoop into a very small bowl or ramekin, and smooth the top with a spoon. Garnish with sage leaves, optional.
3. Refrigerate for a minimum of one hour.