Pull-Apart Stuffing Wreath (VEGAN)

This vegan pull-apart stuffing wreath was created by Stephanie Steinhauser-Wampler ( and features our Green Goddess dressing, which means it's bursting with herbaceous flavor. This delicious take on a classic is easy to make, fun to eat, and a beautiful addition to any table that can even be prepped in advance. Bring this allergy-friendly centerpiece over the river and through the woods to your next family gathering, or toss it in the oven for a warm, cozy breakfast when the mornings turn brisk - either way we know it will become a new favorite.

You can find more of Stephanie's drool-worthy photography on her website


  • 3 tbsp. vegan butter
  • 1 yellow or white onion, diced
  • 2 cups celery, finely diced
  • 2 granny smith apples, peeled & diced into 1/2 inch cubes
  • 1 tsp. lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh sage (or 4 tsp. dried)
  • 1/4 cup fresh thyme (or 4 tsp. dried)
  • 2 tbsp. chopped fresh rosemary (or 2 tsp. dried)
  • 1/8 tsp. cayenne pepper (optional)
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 1/2 cups vegetable broth
  • 1/2 cup 88 Acres Green Goddess Dressing
  • Two 16oz. cans flaky biscuits of choice (or 32 oz. of homemade biscuit dough, divided into 16 round slices)


  1. Preheat oven to 350°F and grease a 12-cup bundt pan.
  2. Heat butter over medium-high heat in a large skillet until fully melted.
  3. Add in the diced onion, celery, and apples and cook until onions are soft and translucent, about 5-7 minutes.
  4. Add in the lemon juice, garlic, herbs, cayenne, salt and pepper and stir to combine. Cook for 1 minute, then stir in the vegetable broth.
  5. Begin to add in the Green Goddess Dressing, 2 tbsp. at a time, stirring continuously. Once all the dressing has been incorporated, immediately remove from heat.
  6. Drop 6-8 dough/biscuit pieces into the skillet, carefully turning with tongs to evenly coat with the filling.
  7. Add each of the coated dough pieces to the bundt pan, then repeat until all have been coated. Pour any remaining filling over top of the biscuits.
  8. Use tongs to gently press down on the dough, then transfer to oven to bake for 45-50 minutes, or until biscuits are golden brown.
  9. Allow to cool slightly, then serve warm with a pat of vegan butter or an extra drizzle of 88 Acres Green Goddess Dressing!