Stuffing in a Bundt Pan
A festive way to prepare and display your Thanksgiving stuffing.
Servings: 12
Ingredients
- 2 (6 oz.) boxes Stove Top stuffing mix Chicken or Turkey flavor
- 1/2 c. butter
- 2 ribs celery chopped
- 1/2 sm. onion chopped
- 1/2 c. dried cranberries
- 3 c. chicken broth or water
- 2 lg. eggs beaten
- Salt and pepper to taste
- Fresh Parsley for garnish, optional
- Fresh whole cranberries for garnish, optional
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, melt butter over medium heat. Add celery, onions and cranberries, sauté until tender, about 3-5 minutes.
- Meanwhile, warm broth in the microwave or in a saucepan over medium-high heat.
- Add stuffing mix to the sautéed fruit and vegetables. Pour broth and lightly beaten eggs overall, gently stir to combine. Season with salt and pepper.
- Spray the inside of a Bundt pan with non-stick cooking spray. Spoon stuffing into the prepared Bundt pan, pressing down slightly with the back of the spoon.
- Bake for 25-30 minutes or until the top and edges are golden brown. Remove from the oven to a cool rack, allow stuffing to rest for 5-10 minutes. Cover with a plate, flip it over, and lift off Bundt pan. Garnish with parsley and fresh whole cranberries. Slice and serve.
When do you add the eggs to the bundt pan stuffing?
Oops, step 4 has been updated, thanks for catching that Zsa Zsa!
Was thinking of using one of those rubber bunt pans … what do u think ?
Hi Becky, I’ve never used one, but I’m sure it will be okay. It should release the dressing nicely for you! 🙂
Can I use the savory herbs stuffing, I love that one
Hi Rose, Sure you can, I bet it would be delicious! ~ Dusty
Can this recipe be baked in bunds pan in microwave
Hi Audrey, I suppose you can if you have a microwave-safe pan. There is raw egg in the mix, so you’ll want to make sure it’s cooked through.