How To Make Savory Stuffing In A Bundt Pan
Everyone seems to have their favorite food when it comes to Thanksgiving dinner. For some people, it’s mashed potatoes, for others, it’s the turkey, but for me, it’s always been the stuffing. I know some people like to cook their stuffing right inside the turkey, but the only way to ensure the stuffing is perfectly cooked without overcooking the meat is to make it separately. The stuffing recipe we’re about to show you is so pretty and unique, you’ll definitely want to replace your boring old stuffing with this one.
Thanks to Kim’s Healthy Eats for sharing this great recipe!
To make bundt pan stuffing, you will need:
1 loaf of day-old French bread, cubed (or you can buy a bag of stuffing bread cubes in the bakery of your grocery store)
4 slices of bacon
1 large onion, finely diced
3 stalks of celery, finely diced
10 fresh sage leaves, finely chopped
2/3 cup fresh parsley, chopped
Salt and pepper
4 eggs, beaten
2 to 3 cups of chicken broth
Step 1: If your bread is fresh, preheat the oven to 250 degrees and bake the bread cubes on 2 baking sheets for about 30 minutes, stirring halfway until the bread is firm.
Step 2: Increase oven temperature to 400 degrees.
Step 3: In a large skillet, cook bacon over medium heat and remove from pan. Reserve bacon grease, add onion and celery and saute for 3 minutes. Add sage, parsley, salt, and pepper to the skillet and mix. Remove from heat.
Step 4: Chop or break up pieces of bacon and add to skillet.
Step 5: In a medium bowl, combine chicken broth and eggs.
Step 6: In a large bowl, add bread, sauteed vegetables, chicken broth and egg mixture, and gently mix until combined. Add more chicken broth if it seems too dry.
Step 7: Spray bundt pan with cooking spray. Fill the bundt pan with stuffing and press down to pack it into the pan. Bake uncovered for 30 to 40 minutes.
Step 8: Let cool for 25 minutes in the pan. Use a long narrow spatula to loosen the edges. Then flip onto serving platter.