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.
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 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
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.
Step 3. Bake at 350 degrees for approx. 45-50 minutes. It should be lightly browned on top, with visible browning around the edges.
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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)
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.
Garnish it! I used flat leaf parsley and cranberries to add a festive garnish to the plate. Fresh sage works well, too.
Stuffing in a bundt pan is a new family tradition on our holiday table.
Make it a Yummy day!
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 45-55 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.
More Stuffing in a Bundt Pan recipes from other sites: