Bundt Pan Stuffing
BUNDT PAN STUFFING
Hey friends! Happy Thanksgiving week! I cannot believe that we are almost to Thanksgiving. I must admit, I am not a turkey fan. I rarely eat it on Thanksgiving, or any other time for that matter. I do love the occasional turkey sandwich, like these sliders, but other than that I am more of a sides girl at Thanksgiving. When I say a sides girl, I’m talking about stuffing. It is one of my favorite things to eat at the Thanksgiving table. Probably because I LOVE bread. It’s my downfall in life. You can’t leave a loaf of fresh bread around me or I will eat it. All of it.
Ok, back to the stuffing. This stuffing is unique because you make it in a Bundt pan and it comes out more like a stuffing loaf. It works very well for a medium gathering. It is so easy to slice big or small pieces and serve. You don’t need to worry about dry, tasteless stuffing because this stuffing stays nice and moist and has a ton of seasonings in it. The outside gets a nice golden crust while the inside stays soft and fluffy. Once you make stuffing in a Bundt pan, you’ll wonder why you haven’t done it sooner!
You need very dry bread for this recipe, as you do with all stuffing recipes. It helps to soak up flavor, without making mush. I suggest you cut your loaf of bread into chunks the night before, lay it all out on a cookie sheet and let it hang out there until you’re ready to make your stuffing. It will be nice and dry and that’s what you want.
- For my bread, I used a loaf of Italian bread from my grocery store’s bakery. This recipe would work well with a French baguette or sourdough bread. I would probably not use a regular loaf of white bread. There will be too much liquid and the stuffing will get mushy.
- If you don’t have a Bundt pan, you can use a cake pan and press the stuffing into it to make stuffing cake. I have never tried to make it like regular baked stuffing, so I am not sure how it would work just baked in a dish. If you try it, let me know how it works!
You must let the stuffing cool for 15 min before you remove it from the pan. It will sink a little when it starts to cool, but that is ok.
I hope you all have a great Thanksgiving! It is my daughter’s first Thanksgiving and she can actually eat some of the delicious food! It is going to be great sharing all of our amazing traditions with her!
- 1 loaf of Italian bread, I got mine from my grocery store’s bakery section- cut into cubes, you should get about 8-9 cups cubed bread.
- 1 small onion, diced
- 2 stalks of celery, thinly sliced
- 1 4 ounce can mushroom pieces
- ½ stick butter
- 2 tablespoons parsley
- 1 tablespoon dried thyme
- 2 teaspoons dried mustard
- 4 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 2 teaspoons onion powder
- 3 eggs
- 1 ¾ cups vegetable broth
- The night before, cube all the bread and lay it out on a cookie sheet to dry out. Just leave it out on the counter, no cover or anything.
- Preheat oven to 375 degrees and grease your Bundt pan.
- In a sauce pan, melt the butter and add all the seasonings. Let that hang out for a few minutes.
- Place cubed bread into a bowl. Add in your onion, celery and mushrooms. Pour butter over the bread and toss until all the pieces are lightly coated.
- In a small bowl, mix together the eggs and vegetable broth. Pour over bread mixture, one half at a time, tossing as you pour (I use my hands). Once all the liquid is gone, spoon your bread mixture into your Bundt pan. Press down firmly so that it will stick together as it bakes. While your pressing down the bread, liquid might come out. It is ok. The liquid will absorb as it bakes.
- Bake 40-45 minutes or until the middle is firm.
- Let it cool 10-15 minutes, then flip it on to a plate.