Add in zucchini, sage, and minced garlic and cook for another 6-8 minutes, or until veggies are softened.
Turn heat to low and stir in dried herbs, garlic, salt, and ½ cup bone broth for another minute, then pour into baking dish.
Break apart biscuits into large chunks and crumble them on top of the veggie mixture and give it a stir.
Pour the remaining bone broth evenly over the top. Give it a final stir and then bake for 30-35 minutes, until top is lightly browned and the broth is bubbly.
Notes
~This recipe can easily be made well in advance! Bake your biscuits 1-2 days before you make the rest of the stuffing. The stuffing keeps wonderfully if covered in the refrigerator. Simply reheat in the oven or microwave individual servings.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/aip-thanksgiving-stuffing/