Is there anything better than the aroma of stuffing wafting through your kitchen? I think not! This **Stuffing in a Bundt Pan** recipe is one of my absolute favorites, and it’s not just because it tastes incredible. It’s the perfect dish for family gatherings, especially around the holidays, creating a centerpiece that looks as delightful as it tastes. Every time I make it, I’m transported back to my childhood, eagerly waiting at the big family table, knowing that this special stuffing would be my go-to.
What I adore about this recipe is its charm—who can resist a slice of stuffing shaped into a beautiful Bundt? It’s like your traditional stuffing but with a quirky twist. Not to mention, it’s super easy to prepare and can be made ahead of time. So, let’s roll up our sleeves and get cooking!
What’s in Stuffing in a Bundt Pan?
Bread: You’ll want about a loaf of day-old bread cubed up. Day-old bread is perfect because it’s a little stale, which means it’ll soak up all that delicious broth without becoming mushy. I typically use a rustic loaf for added flavor.
Unsalted Butter: This is essential for sautéing your vegetables. I love the rich taste of butter, but if you’re looking to keep it lighter, you could swap it with olive oil.
Onion, Celery, and Garlic: This holy trinity of vegetables adds depth and flavor to your stuffing. Sautéing them until soft creates a fantastic base you won’t want to skip!
Chicken Broth: I always go for low-sodium broths so I can control the saltiness. The broth really moistens the stuffing and infuses every bite with savory goodness.
Eggs: Two large eggs work as a binding agent to hold everything together perfectly.
Fresh Parsley, Sage, and Thyme: These fresh herbs make a world of difference! They add brightness and aroma; sage is particularly traditional in stuffing.
Salt and Black Pepper: A touch of seasoning to bring all the flavors together.
Cooked Sausage: This is totally optional, but if you love a meaty stuffing, crumbled sausage brings an extra layer of flavor.
Dried Cranberries or Raisins: Also optional, but these little guys give a bit of sweetness that plays beautifully against the savory flavors.
Is Stuffing in a Bundt Pan Good for You?
You might be wondering if this festive dish is on the healthy side. Here’s the scoop:
Bread: While it provides carbs, opting for whole-grain bread will up the fiber content.
Butter: Using unsalted butter gives you control over the sodium. If you’re watching cholesterol, remember to enjoy this delicious stuffing in moderation.
Vegetables: The onion, celery, and garlic don’t just bring flavor—they also add vitamins and minerals to your dinner plate.
Dried Fruits: Adding cranberries or raisins can enhance your dish’s antioxidant content. If you love a little sweetness, go for it!
If you choose to leave out the sausage, you’ll make this stuffing much lighter and still packed with flavor.
Ingredients:
– 1 loaf of bread (about 1 pound), cubed (preferably day-old)
– 1/2 cup unsalted butter
– 1 medium onion, chopped
– 2 celery stalks, chopped
– 2-3 cloves garlic, minced
– 1 cup chicken broth (low sodium)
– 2 large eggs, beaten
– 1 tablespoon fresh parsley, chopped (plus more for garnish)
– 1 teaspoon dried sage
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup cooked sausage, crumbled (optional)
– 1/2 cup dried cranberries or raisins (optional)
*Serves about 8-10.*
How to Make Stuffing in a Bundt Pan?
1. Preheat your oven to 350°F (175°C). Grease a Bundt pan with non-stick spray or butter so your stuffing releases beautifully later on.
2. In a large skillet, melt the butter over medium heat. Add in the chopped onion, celery, and garlic, and sauté until they’re soft and translucent, about 5-7 minutes. Trust me, your kitchen is going to smell like a dream during this step!
3. In a large mixing bowl, combine the cubed bread, sautéed veggies, chicken broth, beaten eggs, parsley, sage, thyme, salt, and pepper. If you’re feeling adventurous, fold in the crumbled sausage and dried cranberries or raisins. Give it a good mix until all the bread is nicely soaked.
4. Transfer the stuffing mixture into the prepared Bundt pan, pressing it down gently to compact it. We want to make sure it holds its shape once baked!
5. Bake in the preheated oven for about 40-45 minutes or until the stuffing is golden brown and cooked through. Just wait until you see that beautiful color!
6. Once baked, remove it from the oven and let it cool for about 10 minutes. This is an important time—grab your favorite family story or just enjoy the amazing aromas floating around.
7. Carefully invert the Bundt pan onto a serving platter to release the stuffing. Ta-da! You’ve got a stunning dish to show off.
8. Garnish with additional chopped parsley before serving. Slice and serve warm to a chorus of grateful guests.
Twists and Serving Suggestions:
This Bundt pan stuffing is definitely a showstopper, but feel free to get creative! Want a nutty addition? Toss in some chopped walnuts or pecans for crunch. You could also switch up the herbs based on what you have on hand. Remember, this dish is versatile!
Also, don’t hesitate to make it ahead of time! It holds beautifully in the fridge and can be reheated—you’ll save so much time during hectic holiday cooking.
So there you have it! I can’t wait for you to try this delightful stuffing recipe. I promise it’ll be a hit at your next family gathering. Please let me know how it goes, and feel free to share any fun twists you add! Happy cooking!
