Savory Thanksgiving Monkey Bread

A hand grabbing a piece of savory monkey bread from the rest.

If turkey stuffing and monkey bread had a baby, this Savory Thanksgiving Monkey Bread is exactly what it would taste like! It's made with a homemade biscuit dough coated in sautéed vegetables and herbs for the best fall flavor. Serve it as an appetizer or side dish this holiday season.

Course Appetizer, Bread, Breakfast, Side Dish

Cuisine American

Diet Kosher, Vegetarian

Prep Time 1

Cook Time 48

Cooling Time 10

Total Time 1 58

Servings servings

Calories 401kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For Assembling

12 tablespoons (1 ½ sticks) unsalted butter
2 cups finely diced yellow onion (about 1 onion)
1 cup finely sliced celery (about 2 to 3 celery ribs)
1 cup peeled and finely diced honeycrisp apple (about 1 apple)
1 tablespoon minced garlic (about 4 garlic cloves)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon ground cinnamon

For the Dough

4 cups all purpose flour
2 tablespoons granulated sugar
2 tablespoons cornstarch
4 teaspoons baking powder
1 ½ teaspoons kosher salt
12 tablespoons (1 ½ sticks) unsalted butter, cold
1 ¼ cups whole milk

Instructions

Preheat oven to 350 degrees F. Prepare a large bundt pan by spraying it with nonstick spray.
Heat a large skillet over medium heat. Add 12 tablespoons butter. Once butter has melted and started to lightly brown, add onion, celery, apple, garlic, parsley, sage, rosemary, salt, pepper, and cinnamon. Cook for about 8 to 10 minutes, stirring intermittently, until the onions soften. Remove from heat and allow to cool slightly.
In a large bowl, add flour, sugar, cornstarch, baking powder, and salt. Whisk to combine.
Use a large cheese grater to grate the remaining 12 tablespoons of cold butter onto a cutting board.
Add grated butter to the flour mixture. Use a fork to mix the butter into the flour until evenly distributed and small clumps form. Pour in the milk.
Use the fork to mix the milk into the flour. Use your hands to lightly knead the dough in the bowl just until all dry flour has been incorporated. However, try not to over-knead it because this may soften the butter too much. You should have a thick, shaggy dough. If at any point, the dough feels too warm and mushy, you can place it in the fridge for 10 minutes to chill.
Scoop a small amount of the vegetable mixture into the bottom of the prepared bundt pan. You want just enough to coat the bottom, reserving the rest of the veggies to layer throughout.
Rip a small piece of dough out of the bowl and roll it into a 1-inch ball. (You’ll have about 45 to 50 balls in total). Place it on top of the veggies in the bundt pan. Continue with a few more balls, until you’ve used about ⅓ of the dough.
Spoon a layer of veggies on top of the dough balls in the pan. Make sure to lightly cover each dough ball, as this is what gives it flavor. Continue with 2 more layers, alternating between the remaining ⅔ of dough and veggies, ending with any remaining veggies on top. Scrape any butter left on the bottom of the skillet and pour it on top of the monkey bread.
Bake monkey bread, uncovered, for 40 to 45 minutes, or until dough is cooked through. Allow to cool in the pan for about 10 minutes before flipping onto a plate to serve warm.

Notes

Make sure to dice the vegetables pretty small. If they're too large, they won't stick to or coat the dough.
Keep the biscuit dough cold! Using cold butter and milk helps to ensure that the dough doesn't get too warm. If the dough becomes warm, it'll turn soft and sticky. This will cause it to turn into one big dough clump instead of individual flaky clusters of dough.

Nutrition