Monica's favorite gear for
making Stuffing in a Bundt Pan
Food bakes evenly and releases easily from this pan. It's the #1 recommendation of Cooks Illustrated's test kitchen. Use it for cakes, frozen desserts, and gelatin, as well as this stuffing recipe.
This versatile platter works well for serving this bundt pan stuffing. It is also great for holding a pizza or cake. You can also put a bowl of dip in the center surrounded with veggies or chips. It's microwave, oven, and dishwasher safe, too.

Cornbread Stuffing in a Bundt Pan

It's easy to make and serve, and it looks pretty on the table.


Cornbread Stuffing in a Bundt Pan

By Monica              12 to 14 servings
Cornbread Dressing in a Bundt Pan.  This recipe is so easy to make and serve, and it looks pretty on the table. | from The Yummy Life.

This recipe was mentioned in a blog post:
Cornbread Stuffing in a Bundt Pan

This recipe is so easy to make and serve and looks pretty on the table.

Ingredients
  • Cornbread stuffing mixture for 9x13 baking dish. (recipe at http://www.theyummylife.com/recipes/285) *

Directions
Preheat oven to 350 degrees.

Prepare the cornbread stuffing mixture, making sure to add enough liquid that the dried bread softens and binds together into a moist, even mixture.

* You may use any stuffing recipe, as long as it is moist enough to hold together and has at least 2 eggs to bind ingredients so they form and hold the bundt shape when baked.

Spray or grease a 10-12 cup bundt pan. Add dressing mixture and spread evenly in pan, pressing down slightly with back of spoon or spatula to insure there are no air pockets. Bake for 45-50 minutes until golden brown on top.

Place pan on cooling rack  and allow to rest for 10 minutes. Place plate/platter on top of pan, flip it over, and lift off bundt pan leaving baked stuffing on platter.

OPTIONAL: After the stuffing is removed from the bundt pan, if it isn't as browned or crisp on the outside as you like, put it back in the oven for a few minutes. (Make sure your platter is oven safe, or transfer it to a baking tray.)

Garnish plate with herbs and cranberries, if desired. Slice and serve.


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Let's be honest. Stuffing (aka dressing) is normally the most unattractive dish on a holiday table. Although I've always loved my family cornbread stuffing recipe, and it simply wouldn't be Thanksgiving or Christmas without it, I've always thought that it looked rather blah and unappealing.

Enter the bundt pan. I'd seen recipes floating around Pinterest for baking dressing in a bundt pan, and it looked so pretty that I decided to try it using my cornbread stuffing recipe. It worked beautifully on my first try. I'll never go back to baking my stuffing in a 9x13 casserole dish. The bundt pan made my dressing the prettiest dish on my holiday table. What a transformation! It's easy to make and serve, and every slice has yummy browned edges to enjoy. 

Here's how to make a simple, elegant version of my Whole Grain Cornbread Stuffing.

Step-by-step photos for making
Cornbread Stuffing in a Bundt Pan

Step 1. Mix up a batch of cornbread stuffing. Add enough broth to make the mixture moist so it binds together. A drier stuffing mix may not hold its shape after it's baked and removed from the bundt pan. You'll find my cornbread stuffing recipe in a previous post. (I didn't change a thing for baking it in a bundt pan.)

click to view Whole Grain Cornbread Stuffing recipe 

Cornbread_Stuffing_in_Bundt_Pan_1.jpg

  • Prefer to use a different dressing recipe? No problem. Make sure the dressing has enough liquid to soften the dried bread so it holds together into an even mixture (it can't be crumbly). You also need to add at least 2 eggs to assist with binding the ingredients.

Step 2. Spray or grease the inside of the bundt pan. Add the stuffing mixture and press it down slightly with the back of a spoon or spatula to insure there are no air pockets.

  • Make-ahead tip--option 1. You can cover the filled bundt pan of uncooked stuffing and refrigerate it 1-2 days ahead, if you like. Remove it from the fridge and bring it to room temperature (approx. 30 min.) before proceeding to bake it.
  • Make-ahead--option 2. Go ahead and bake the stuffing in advance (explained in Step 3 below). After removing the cooked stuffing from the bundt pan, wrap and refrigerate 1-2 days ahead. Remove from fridge and bring to room temperature (approx. 30 min.), cover with foil and reheat at 350 degrees for approx. 30 minutes, removing the foil in the last 5-10 minutes until the outside browns and crisps to your liking.

Step 3. Bake at 350 degrees for approx. 45-50 minutes. It should be lightly browned on top, with visible browning around the edges.

view top rated bundt pan on Amazon

Cornbread_Stuffing_in_Bundt_Pan1.jpg

Step 4. Let the dressing rest in the pan for 10 minutes on a cooling rack. Then cover it with a serving plate, flip it over, and lift off the bundt pan. Voila! A beautiful bundt-shaped stuffing "cake" is made.

view my favorite round platter on Amazon (oven, microwave and dishwasher safe)

Cornbread_Stuffing_in_Bundt_Pan3.jpg

  • TIP: After the stuffing is removed from the bundt pan, if it isn't as browned or crisp on the outside as you like, put it back in the oven for a few minutes. (Make sure your platter is oven safe, or transfer it to a baking tray.)

Slice and serve. One of things I love about this bundt pan stuffing is that it is so easy to slice and serve it on a buffet or as it's passed around the table. We like to make turkey and dressing sandwiches with leftovers the next day, and it's so easy to cut thin slices for our sandwiches. 

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Garnish it! I used flat leaf parsley and cranberries to add a festive garnish to the plate. Fresh sage works well, too.

recipePintIMG_2385.JPG

Stuffing in a bundt pan is a new family tradition on our holiday table. 

Make it a Yummy day!

Monica

Link directly to this recipe Print this recipe
Cornbread Stuffing in a Bundt Pan
By Monica              Servings: 12 to 14 servings
Ingredients
  • Cornbread stuffing mixture for 9x13 baking dish. (recipe at http://www.theyummylife.com/recipes/285) *
Directions
Preheat oven to 350 degrees.

Prepare the cornbread stuffing mixture, making sure to add enough liquid that the dried bread softens and binds together into a moist, even mixture.

* You may use any stuffing recipe, as long as it is moist enough to hold together and has at least 2 eggs to bind ingredients so they form and hold the bundt shape when baked.

Spray or grease a 10-12 cup bundt pan. Add dressing mixture and spread evenly in pan, pressing down slightly with back of spoon or spatula to insure there are no air pockets. Bake for 45-50 minutes until golden brown on top.

Place pan on cooling rack  and allow to rest for 10 minutes. Place plate/platter on top of pan, flip it over, and lift off bundt pan leaving baked stuffing on platter.

OPTIONAL: After the stuffing is removed from the bundt pan, if it isn't as browned or crisp on the outside as you like, put it back in the oven for a few minutes. (Make sure your platter is oven safe, or transfer it to a baking tray.)

Garnish plate with herbs and cranberries, if desired. Slice and serve.
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Posted on Thursday, December 11th, 2014








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