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Stuffing in a Bundt Pan: A Creative Holiday Twist

Stuffing in a Bundt Pan

This festive Bundt-pan stuffing combines buttery vegetables, fresh herbs, sturdy bread, and seasoned stock in a decorative ring. It serves 10 to 12 and brings crisp edges and a tender center to the holiday table.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Stuffing
  • 1 1/2 pounds Sturdy white, French, sourdough, or country bread, cut into 1-inch cubes
  • 8 tablespoons Unsalted butter, plus more for the pan
  • 1 Large yellow onion, finely chopped
  • 4 Celery stalks, finely chopped
  • 2 Garlic cloves, minced
Herbs and Seasoning
  • 1/4 cup Fresh parsley, chopped
  • 1 tablespoon or 1 teaspoon Fresh sage, chopped, or dried sage
  • 2 teaspoons or 3/4 teaspoon Fresh thyme leaves, or dried thyme
  • 1 1/2 teaspoons Kosher salt, plus more to taste
  • 1/2 teaspoon Freshly ground black pepper
Binder
  • 2 to 2 1/2 cups Low-sodium chicken or turkey stock, warmed
  • 2 Large eggs, beaten
Optional Add-Ins
  • 8 ounces Cooked, crumbled breakfast or Italian sausage
  • 1/2 cup Dried cranberries, toasted pecans, or chopped chestnuts

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Generously butter a 10- to 12-cup Bundt pan, coating every ridge and groove.
  2. If the bread is fresh, spread the cubes on baking sheets and dry them in a 250°F oven for 30 to 45 minutes, stirring once or twice. Cool completely before mixing.
  3. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 8 to 10 minutes, until softened.
  4. Add the garlic, sage, thyme, salt, and pepper, cooking for about 1 minute. Stir in the parsley, then remove the skillet from the heat.
  5. Place the bread in a large bowl and add the sautéed vegetables. Fold in cooked sausage, dried fruit, toasted nuts, or chestnuts if using.
  6. Whisk the eggs with 2 cups of warm stock. Pour the liquid over the bread gradually, tossing gently, and add the remaining stock only as needed.
  7. Pack the stuffing firmly but evenly into the prepared Bundt pan. Avoid pressing it excessively, since over-compressing can make the center dense.
  8. Cover the pan loosely with foil and bake for 25 to 30 minutes. Remove the foil and bake for another 15 to 25 minutes, until browned and heated through.
  9. Rest the stuffing for 10 to 15 minutes. Place a serving platter over the pan, carefully invert the pan, and lift it away.

Notes

Use dry, day-old bread whenever possible. Add stock gradually because the exact amount depends on the bread; the mixture should hold together when squeezed but should not be wet or mushy. Butter the entire pan thoroughly and allow the baked stuffing to rest before unmolding.