Happy Thanksgiving week all! Sorry this post is so late. I had full intentions of posting this recipe last week and things just got crazy. Tis the season!
Even if you have already gotten your ingredients for Thanksgiving stuffing, no worries, you can still make this recipe and bake it in a bundt pan. Any stuffing recipe will work I would just add an additional 3 eggs to your recipe to ensure the stuffing stays moist.
I think this is absolutely gorgeous and will definitely be a show stopper on your dining table!
This is the recipe I used for the stuffing, but you can absolutely use your favorite recipe.
Recipe from Skinny Taste and A Spicy Perspective
Ingredients
- 1 loaf of day old french bread, cubed (or 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
- 2-3 cups chicken broth
- Cooking spray
Instructions
- If you bread is fresh, preheat the oven to 250 degrees and bake the bread cubes on 2 baking sheets for about 30 minutes. Stirring half way until the bread is firm.
- Increase oven temperature to 400 degrees.
- In a large skillet cook bacon over medium heat and remove from pan. Reserve bacon grease, add onion and celery saute for 3 minutes. Add sage, parsley, salt and pepper to the skillet and mix. Remove from heat.
- Chop or break up piece of bacon and add to skillet.
- In a medium bowl combine chicken broth and eggs.
- 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 to dry.
- 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- 40 minutes.
- Let cool for 25 minutes in the pan. Use a long narrow spatula to loosen the edges. Then flip onto serving platter.
Enjoy!
I’ve always thought bundt cake can never be made healthy. I’ve seen photos of bundt cake on Pinterest and they look so sinful and tempting . I haven’t tried bundt cakes. I might for the first time with your recipe. Thanks!
Cake is not supposed to be a health food. Its supposed to be sinful and tempting. Bundt is a type of cake pan. What you put in it, depends on you the baker. In this case, it is stuffing in a Bundt cake pan. Not cake. So the question of healthy is irrelevant.
Bundt pans can be used in other ways. I especially use one for when making jello. I use another bundt pan specifically for cooking recipes like cakes, stuffing, meatloaf and so on.
It’s just a pan with a cool shape. Use your imagination and have fun with it!
What a great idea. I’ll keep my mind open for Bundt pans recipes. Thank you
This looks fabulous! Pinning for next thanksgiving.
Thanks Rachel! Love your recipes!
Hi, Kim!
Ran across your recipe today and thought it a very clever idea for a lovely presentation of a holiday standard. I have 2 questions, please. Your recipe does not state the size of the Bundt pan. It appears to be the 12-cup version? Also, with regard to the amount of bread, a “loaf” can be very different in size from store to store. Can you equate the amount of bread you used into cups?
Thanks for listening and, again, thanks for a great idea which I hope to try next Thanksgiving!
Taffi
Hi Taffi! Yes the bundt pan is a standard 12 cup pan. As for the bread I buy the large loaves of fresh bread at the bakery. If I had to guess I would say 6-8 cups. Hope this helps!
I tried this, and it is soooo good, and looks great serving it too!!! Mine looked really good, because I drizzled gravy over the top of it. I thought about filling the hole with mashed potatoes too, for presentation purposes, but I decided there wouldn’t be room for enough of them for the crowd I feed, lol!
Basically this is the recipe I use except I use green onions and fresh parsley but do not saute them. I use poultry seasoning because I don’t like a strong flavor of sage.
Love this idea of making it in a bundt pan. I’m having Christmas in July on the 25th and want to do as much as possible before. Do you think this would freeze well?
I’m wondering the same thing. Has anyone tried this?
What could you place in the middle it make it look more festive?
You could put cranberry sauce in the middle.
I would put a bowl of Turkey gravy
Fill with fresh cranberries with an accent of mint leaves or lemon leaves (or any non-toxic leaf) to depict holly & berries.
Fresh cranberries.
fresh cranberries
Use a footed dish & put your gravy in the middle.
Can this work with boxed stuffing as well? and if so how many boxes?
Thanks so much.
I’m sure it would work with box stuffing. If I had to guess maybe 2 or 3 boxes to fill the bundt pan.
So, can you tell me the steps to making it from a box recipe?
I have never made this recipe from boxed stuffing so this is just a guess. I would follow the box instructions and add an beaten egg to act as a binder. Hope this helps!
do I need to add the extra eggs if using box stuffing?
I have not made it with boxed stuffing, but I think I would add at least one egg to act as a binder.
4 boxes equal 12 cup bundt or 24 half cup servings.
Can I make this the day before and then bake it just before dinner ?
I have not tried making it a day ahead of time, but I think it would work!
How many do you think one bundy pan would feed?
Serves about 8
Do you think I could use sausage instead of bacon?
Absolutely!
I use the Pepridge Farm in a bag. How many bags should I use?
I think 1 bag should work.
I use bag stuffing, how many bags will I need. (Pepperidge Farm)
Probably 1 bag.
Hi ! Just wanted to let you know that we’ve added this recipe to our top 100 recipes for thanksgiving 2015! Check it out: http://ohmydish.com/100-best-thanksgiving-recipes-for-2015/ 🙂
Thanks so much 🙂
Hi! I know you said we can use the stuffing boxes as well, but should we add anything to that box or just cook as instructed and bake? Thanks!
I would add a beaten egg to hold the mixture together.
1 beaten egg per-box? -(making 2-3 boxes for a bundt cake)
I did not used boxed for this recipe, but I would suggest adding 1 beaten egg and check the consistency. You want the mixture to be a little wet so it doesn’t dry out.
This is the best idea for a very festive presentation. I thank you for a great idea. Happy Thanksgiving!!
Thanks 🙂
What do you think about substituting some cornbread for some of the French bread?
I think cornbread would taste fantastic!
I made this the night before serving st ela work potluck. I used turkey sausage. Shall I store it in the fridge and can or does this heat up well? How long shall I hear it up?
I would definitely store in the fridge. When reheating I would keep it in the bundt pan covered with foil. If it looks dry add to the top a little bit of chicken broth.
The recipe says to chop one piece of bacon and return to pan, doesn’t say why or what to do with it. I suppose I mix all the bacon crumbled into the bread mixture before baking.
Cook the bacon in the pan then remove and set aside. Reserving the bacon grease to saute the onion and celery. While the onions and celery saute, crumble up the bacon and add it back to the pan once the onions and celery are done.
The recipe calls for 4 pieces of bacon yet only tell us to tear up one piece and add?
This is my first year cooking on Thanksgiving. Can I cook this at a lower temp (350) with my turkey for a longer time?
I’m sure that would work fine
Such a nice idea.
I assume I could make a (vegetarian) version of this in individual mini bundt forms, but probably would have to adjust the baking time ( and/or temperature)? Would you be so kind and advise on this?
Mini bundts sound perfect. I would use the same temp. Not sure about time though. Just keep an eye on them till they are cooked through without burning.
After inverting onto serving tray, was the top crispy/crunchy? Have you ever placed under broiler before serving? Thanks!
After inverting onto serving plate, was the top crunchy at all? Have you ever placed under the broiler before serving? Thanks!
I have done this, but maybe invert onto a baking sheet then broil for a few minutes to get the top crispy. I like crispy stuffing too 🙂
Great idea, thanks for sharing, I do have a Q.. I make an old family stuffing, with ground beef & potatoes, with seasoning & egg, bread crumbs. Think it would work in the bunt pan..hope so
Hi! I’m trying this recipe this next week, I’m using sausage instead of the bacon but would also like to incorporate a can of cooked wild rice, do think that would work well with this recipe?! Also four eggs seems like a lot, is this just to hold the mixture together and so it doesn’t become dry while cooking? Can’t wait to try this! It will be my first time making stuffing from scratch. Thanks!
I think the rice would work, but I have not tried it. Yes the eggs will help hold it together and keep the shape of the pan.
Add cranberries to the mixture! The recipe calls for 2-3 cups of broth. Exactly how much broth did you use?
I would start with 2 cups and add more as needed until the mixture is moist. It will most likely depend on the type of bread you use.
His much egg taste will this have? I loathe the tadt of eggs.
I don’t have a Bundt pan. Do you think I could just use an 8X8 and would the cooking time be the same? Thank you!
I’m sure that would be fine. I don’t think you would need to bake as long since it probably won’t be as deep as a bundt pan.
IM IN LOVE! Thank you so much!
Can I make this the night before and refigerate it until baking?
I love this idea but wonder how you could make this vegan. My stuffing doesn’t have eggs or bacon but I’m guessing the eggs help it bind and keep its shape. Trying to think of the right egg substitute.
Yes the eggs definitely work as the binder. Not sure what to recommend to keep it vegan.
This web site will give you 5 substitutes for eggs. http://www.thekitchn.com/5-vegan-substitutes-for-eggs-in-baking-tips-from-the-kitchn-136591
Enjoy.
As a guy who doesn’t really cook much and NEVER posts comments….I have to say “THIS RECIPE ROCKS”! The only thing I needed to show up with for Thanksgiving dinner was…stuffing. I followed your instructions and really surprised myself. When I arrived and the cover of my platter was removed everyone “AW’d and OOH’d”! I came home with an EMPTY platter!!! Well done with this recipe.
Awesome! So glad it worked out for you!
While I did not use this specific stuffing recipe, I did borrow the bundt pan idea for my Thanksgiving dinner. It created a nice presentation and I appreciate the tip!
I made this for Thanksgiving and it turned out to be very pretty and it tasted really good! Everyone loved it
I do a large dinner for church. Do you think I could bake and freeze then warm the day of dinner?
Is that what you ended up doing? Did it work?
Love this idea going to try it on Thanksgiving for the first time. I have no doubt it will
be a show stopper. Thanks soo much.
This is a terrific idea! A great use for your bundt pan besides a cake!
Looking forward to making this for Thanksgiving!
Thanks for the recipe!
This looks amazing and I’d love to try it this year for Thanksgiving! Question. What would the dried/jarred equivalent of 10 fresh sage leaves be? How many tablespoons or teaspoons? Thanks! 🙂
A general rule of thumb: 1 t dried= 1 T fresh.
If you let it cool for 20 minutes before putting it on a platter how do you reheat it and for how long
You let it cool for 20 minutes so it is easier to remove from the pan. It will still hold the heat and be warm when you serve it.
I love this idea and will definitely make this for Thanksgiving. What a great idea!
I think this a great recipe and presentation idea I am going to make a 1/2 test Bach tonight and freeze and see if it will thaw and bake in 2 Days from freezing . I will let you know
Can you freeze this?
OMG I want to try this and have a question. I am planning on making a stuffing that also has wild rice and chopped dried apricots.. Original recipe does not call for eggs.. I understand eggs will be needed to keep the bundt shape.. But do you think a stuffing with added wild rice, apricots, nuts will hold?? I would think a stuffing with wild rice would need to be more fluffy than packed… would you attempt this stuffing in a bundt form?? Also the bacon got me.. wonder if bacon, nuts ( walnut or pecan?), wild rice, dried apricots, schallots and celery is too much..??? oh last minute ideas..
I would give it a try without the eggs. Worse case scenario if you remove it from the bundt and it does fall apart, just put it in a nice serving bowl and mix it up instead. No one will ever know 🙂 It sounds like a delicious recipe to me!
I’m sorry if I missed it, but what temperature for the oven? I made it tonight and put it in the fridge to bake tomorrow.
I tried this with my regular recipe- box mix with bacon, celery, onion, apples and oranges. Just added a few eggs. It was great! Nice and crusty all around the edges. It was beautiful and a hit with the family. Thanks!
I would place fresh herbs in the center for presentation!!
I made this last Thanksgiving and it was a show stopper! I used my usual stuffing recipe (no eggs, just added a touch more broth than normal) BTW, I used 2 bags of the Pepperidge Farms Cubed stuffing.